Bring a large pot of heavily salted water to a boil. Cook the pasta until al dente according to package directions. Reserve 1 cup of pasta cooking water before draining.

In a large skillet over medium heat, melt the butter with the olive oil. Add the lemon zest and cook for 1 minute until fragrant. Pour in the lemon juice and stir to combine.

Using tongs, transfer the hot pasta directly into the skillet. Add 1/2 cup of the reserved pasta water and toss over low heat, continuously turning the pasta until a silky sauce forms and coats the noodles, about 2 minutes.

Remove from heat, add the Parmesan cheese, and toss until melted and incorporated. Add more pasta water if needed for a glossy consistency. Season with salt and pepper and serve immediately with extra Parmesan and fresh herbs.