Begin by bringing a large pot of salted water to a rolling boil. Add 8 ounces of spaghetti and cook until al dente, typically 8–10 minutes. Reserve ½ cup of pasta water, then drain the spaghetti and toss with olive oil.

In a large skillet, melt 4 tablespoons of unsalted butter with 4 tablespoons of olive oil over medium-low heat. Add 6 to 8 minced garlic cloves and sauté for 1–2 minutes until fragrant and light golden brown.

Stir in 1 teaspoon of Italian seasoning and the zest of 2 lemons into the garlic mixture. Toast the spices for 30 seconds until aromatic.

Pour in the juice of 1 lemon and simmer for 1–2 minutes, allowing the flavors to meld. Adjust lemon juice if necessary.

Gently add the cooked spaghetti to the skillet, tossing it in the sauce. Incorporate reserved pasta water, 2 to 3 tablespoons at a time, until the sauce clings to the pasta.

Remove from heat, and fold in ⅓ cup of chopped fresh parsley. Season with kosher salt and cracked black pepper to taste.

Plate your pasta while warm and top with grated Parmesan cheese and crushed red pepper flakes, if desired.