Red Chili Ricotta Pasta

Preheat oven to 375°. In a food processor, pulse bread into medium-sized bread crumbs or tear into pieces. Place on a small baking sheet.  Combine melted butter and thyme, then pour over bread crumbs and toss to combine. Bake until golden and crispy, about 15 minutes, stirring halfway through.  In a large pot of boiling salted water, cook pasta to al dente according to package directions. Reserve ½ cup of pasta water, then drain. Return pasta to pot.  Meanwhile, in a small skillet over medium heat, heat oil. Add garlic and red pepper flakes and cook until fragrant and garlic is just starting to turn golden, 1 to 2 minutes. Remove from heat.  In a medium bowl, combine ricotta, egg yolks, and about half of the chili oil. Season with salt and pepper.  Slowly add ¼ cup of hot reserved pasta water to ricotta mixture. Pour mixture over cooked pasta and toss to combine. Add more pasta water as needed to help coat noodles.  Serve pasta topped with bread crumbs and a drizzle of chili oil.