Grind hazelnuts in food processor and toss with breadcrumbs

Heat butter and oil in large skillet on med-low, and sauté garlic and anchovies until fragrant, about 1 minute. Stir in breadcrumbs and hazelnuts to coat with oil. Continue toasting, stirring constantly until breadcrumbs are golden brown, about 10 minutes. Remove from heat. Toss with lemon zest and thyme. Set aside.

Bring pasta and water to a boil and cook pasta until al dente, about 6 minutes. Drain pasta, reserving 2 cups pasta water. Place drained pasta back in the hot pot. Slowly pour in lemon juice and egg yolks, stirring constantly to coat. Pour in reserved pasta water until desired moisture is reached. Toss with most of the breadcrumbs.

Plate and serve immediately with extra breadcrumbs, a drizzle of olive oil and lemon wedges.