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Bring a large pot of water to the boil.
Add the olive oil and butter to a high-sided frying pan over medium heat. Once melted and sizzling, add the onion, garlic and capers. Turn the heat to very low, barely a simmer, and let this soften and become fragrant – we don’t want it to take on any colour here (about 5 minutes).
Once the water has boiled, add your pasta and cook according to packet instructions. When just al dente, add the creme fraiche, parmesan, lemon zest and half the juice to the onion mixture and stir vigorously with a wooden spoon − this is to ensure an even sauce and prevent the cheese from clumping together. Season generously with salt and pepper.
Using a slotted spoon, slosh the pasta straight from the pot of water into the sauce – don’t worry about shaking off any excess cooking water, we want this forming the sauce. Using tongs, turn the pasta to coat it generously in the sauce. Season to taste with the remaining lemon juice and add to serving plates.
You can top with a slice or two of charred lemon here if you felt like it, and a smattering of lemon thyme. Season again with salt and pepper, sprinkle with chilli flakes, if using, and serve piping hot. Some crusty bread wouldn’t be out of place.