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Melt butter and olive oil in a large skillet. Sauté garlic until fragrant and foaming.
Add dry spaghetti and pour in the chicken broth.
Simmer uncovered, stirring often, as the pasta absorbs the liquid and releases its starch.
Once the liquid has reduced, stir in the heavy cream and all seasonings.
Gradually whisk in the Parmesan cheese and lemon zest until the sauce is thick and glossy.
Continue to toss over medium heat until the sauce is perfectly emulsified and 'hugs' the noodles.
Lift with a fork and serve immediately while velvety!