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abelotto
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Bring a large pot of generously salted water to a boil and add the spaghetti. Cook until just al dente.
While the spaghetti cooks, set a heatproof metal bowl directly on top of the same pot. Add 4 tablespoons of the vegan butter and the olive oil and let the steam heat melt them together.
Stir in the lemon juice, lemon zest, and vegan parmesan until smooth.
Ladle about ½ cup of the starchy cooking water straight from the pot into the sauce, mixing constantly, until it is silky and creamy. Season with salt and black pepper to taste.
Drain the al dente spaghetti and add it to a bowl with the remaining 1 tablespoon vegan butter and a handful of torn basil. Pour over most of the sauce and toss until glossy and well coated.
Serve topped with the remaining sauce, extra basil, more lemon zest, vegan parmesan, and a final crack of black pepper.