In a large pot, fill with water and add a generous amount of salt. Bring to a rolling boil over high heat. Add spaghetti or linguine, cooking for about 8-10 minutes, or until al dente. Stir occasionally.

Once pasta reaches al dente, reserve about 1 cup of the starchy pasta water before draining. Drain in a colander but do not rinse.

In a large skillet, heat 2 tablespoons of extra virgin olive oil and 2 tablespoons of unsalted butter over medium-low heat. Add 3 cloves of minced garlic and a pinch of crushed red pepper flakes. Sauté for 1-2 minutes until garlic is fragrant.

Pour in ½ cup of reserved pasta water and raise the heat to medium. Allow the mixture to simmer for 2 minutes until it thickens slightly.

Add the drained pasta to the skillet and toss thoroughly with the sauce for about 1 minute.

Remove skillet from heat and stir in the juice and zest of one lemon along with ½ cup of freshly grated Parmesan cheese.

Fold in chopped fresh parsley and sprinkle with cracked black pepper. Taste and adjust seasoning with salt.