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Bring a large pot of salted water to a boil
over high heat. Add the pasta and cook until
just short of al dente, 10 or 11 minutes.
Meanwhile, heat a large straight-sided skillet
over medium heat. Add the butter and olive oil
to the hot skillet. When the butter is melted,
add the garlic; cook, stirring often, until
soft and fragrant. Add 1/2 cup of the pasta
water, then reduce the heat to low.
When the pasta is ready, lift it out of the
water and add it directly to the sauce; reserve
the pasta water. Sprinkle the Parmesan over the
pasta and stir to combine. Return the heat to
medium, add the mascarpone, lemon zest and 3/4
teaspoon salt and toss well. Continue cooking
until the pasta is al dente, another minute or
two, adding pasta water as needed to thin the
sauce.
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