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Cook 12 oz. spaghetti in a large pot of boiling salted water, stirring occasionally, until just shy of al dente, about 1 minute less than package directions.
Meanwhile, melt ½ cup (1 stick) unsalted butter in a large skillet over medium heat. Add ¼ cup finely chopped preserved lemon and season with freshly ground pepper. Cook, stirring, until butter is sizzling around edges of lemon, about 1 minute. Stir in 2 Tbsp. preserved lemon brine, reduce heat to low, and keep warm until pasta is ready.
Using tongs, transfer pasta to skillet (a little water coming along is okay) and add ½ cup pasta cooking liquid. Increase heat to medium and cook, tossing vigorously and adding more pasta cooking liquid by the ¼-cupful as needed, until sauce is silky and pasta is coated and glossy, about 2 minutes.
Divide pasta among bowls and top with finely grated Parmesan; season with pepper.