Cooking Instructions:
- Heat olive oil and butter in a large skillet over medium heat until sizzling. Add garlic and stir until fragrant and golden. Remove from heat.
- Meanwhile bring a large pot of salted water to boil. Cook spaghetti until firm to the bite (al dente). Drain, reserving 1 cup of pasta water.
- Set skillet with the garlic mixture back over medium heat. Add drained, cooked pasta and 1/4 cup of reserved pasta water; toss to coat. Cook and stir until heated through, adding more pasta water as needed.
- Stir in lemon zest, juice, and parsley or hot pepper (if desired). Season to taste with pepper and Parmigiano Reggiano.
