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In a large pot over medium, heat 3 tablespoons oil until shimmering. Add the panko and cook, stirring occasionally, until golden brown, about 5 minutes. Transfer to a medium bowl. Stir in half of the cheese and ½ teaspoon salt; set aside.
In the same pot, bring 4 quarts water to a boil. Stir in the pasta and 1 tablespoon salt. Cook, stirring occasionally, until al dente. Reserve about 1¼ cups of the cooking water, then drain and return the pasta to the pot.
To the panko mixture, add the parsley, garlic, lemon zest and the remaining 1 tablespoon oil; toss to combine.
Set the pot over medium, add the remaining Parmesan and toss until the cheese is evenly dispersed. While tossing, gradually add the reserved pasta water; after about 2 minutes, the pasta will be lightly sauced. Off heat, taste and season with salt and pepper. Transfer to a serving dish, drizzle with additional oil and top with the breadcrumb mixture. Serve with lemon wedges.