Boil the pasta. Bring a large pot of well-salted water to a rolling boil. Add the pasta and cook until al dente (tender but with a bite). Reserve about 1 cup of starchy pasta water before draining.

Start the sauce base. While the pasta cooks, heat a large skillet over medium heat. Add the olive oil and butter. Let the butter melt gently until foamy but not browned.

Bloom the garlic. Add the minced garlic and a pinch of red pepper flakes if using. Cook 60–90 seconds, stirring, until fragrant and just soft. Don’t brown the garlic—if it’s browning, lower the heat.

Emulsify with pasta water. Ladle in 1/2 cup hot pasta water to the skillet and swirl. You’ll see the liquid become slightly creamy as it blends with the butter.

Toss the pasta. Add the drained pasta directly to the skillet. Use tongs to toss and coat, adding more pasta water a splash at a time until the strands look glossy and lightly sauced.

Add Parmesan off the heat. Turn off the heat, then sprinkle in the grated Parmesan in small handfuls, tossing as you go. Keep the pan off direct heat to prevent clumping. Add more pasta water if needed to keep it silky.

Season and finish. Taste and add salt if needed (the cheese is salty, so check first). Grind in black pepper. Add lemon zest or a quick squeeze of juice for brightness if you like. Toss in herbs for a fresh finish.

Serve immediately. Twirl into warm bowls, top with extra Parmesan, and eat while hot and glossy.