To make the pangrattato, heat the olive oil in a pan and gently fry the shallots and garlic for 2 minutes before adding the NOMU Italian Rub, NOMU Smoked Salt and NOMU Black Pepper. Add the parsley, lemon zest and breadcrumbs, tossing every 20 seconds until the breadcrumbs are crispy and golden. Remove from the heat and set aside.
To make the pasta sauce, fry the lardons in a hot frying pan until crisp. Add the chilli and fry for a further 20 seconds before adding the cherry tomatoes. Add the sugar and allow to simmer for 10 minutes. Add the spaghetti and simmer for 2 minutes to warm through.
Season to taste and serve with a generous spoonful of the pangrattato on top.