In a large saucepan, heat 2 tablespoons of olive oil with 3 tablespoons of unsalted butter over low to medium heat for about 1-2 minutes, until the butter melts. Swirl the pan gently to combine.

Add half of the lemon zest (from 2 lemons) to the saucepan. Cook for 2-3 minutes, stirring occasionally, until the zest releases its aromatic oils.

Pour in half of the fresh lemon juice (about 2 tablespoons) and continue to cook the mixture for another 2-3 minutes.

In a large pot, bring salted water to a rolling boil. Add 1 pound of dried spaghetti and cook according to package instructions, typically 7-8 minutes, until al dente.

Once spaghetti is al dente, drain it, reserving about ½ cup of the pasta water. Immediately add the hot spaghetti to the lemon butter sauce in the saucepan.

Pour in the reserved pasta water along with the remaining lemon juice, zest, 1 cup of packed pecorino Romano cheese, and a pinch of coarse salt and pepper. Toss everything together energetically.

Dish out the Pasta al Limone into bowls and sprinkle additional pecorino cheese and some reserved lemon zest over each serving.