Fill a large pot with 4 quarts of water and 1 tablespoon of coarse sea salt. Bring to a boil over high heat, about 8–10 minutes.

Melt 3 tablespoons of unsalted butter and 2 tablespoons of olive oil in a large sauté pan over low heat, stirring occasionally for 2-3 minutes.

Once the water is boiling, add spaghetti to the pot and cook for 8–10 minutes until al dente, stirring occasionally.

While spaghetti cooks, stir in half the lemon zest (about 1 tablespoon) and 3 cloves of minced garlic into the butter and oil mixture on low heat. Sauté for 2 minutes.

Reserve 1 cup of the pasta cooking water, then drain the spaghetti. Add drained pasta to the sauté pan and toss gently to coat in the sauce.

Add fresh lemon juice and a splash of reserved pasta water to the sauté pan, stirring regularly for about 5 minutes until the sauce thickens.

Remove from heat and add freshly grated parmesan cheese, salt, and black pepper to taste. Stir until the cheese melts into a creamy sauce.