Boil the pasta in heavily salted water until al dente, ensuring you reserve at least half a cup of the starchy cooking water before draining.

In a wide skillet, heat the olive oil and butter over medium-low heat. Add the minced garlic and sauté until fragrant, being careful not to brown it.

Add the cooked pasta to the skillet, tossing gently to coat in the butter-oil mixture.

Remove from heat. Gradually fold in the grated Parmigiano-Reggiano and a splash of the reserved pasta water, stirring vigorously until a creamy sauce forms.

Finish by folding in the crushed peppercorns and fresh lemon zest before serving immediately.