Sweat the pasta base

• Heat the olive oil and half of the butter in a Dutch oven over medium heat.
• Add the pasta and toast it for a minute, stirring so it is coated in fat.

Cook the pasta in the broth

• Pour in the broth and season with salt, Espelette pepper and oregano.
• Bring to a boil, then simmer uncovered, stirring regularly, until the pasta is al dente and the liquid has mostly absorbed.

Make it creamy and lemony

• Lower the heat and stir in the cream, lemon juice and lemon zest.
• Add the remaining butter and the grated Parmesan and toss until the sauce is smooth and glossy.

Serve

• Taste and adjust the seasoning.
• Serve immediately with extra Parmesan and a little lemon zest.