Melt butter and blend in olive oil on medium heat.
Add in garlic and lemon zest. Stir until garlic is soft and incorporated with butter & oil. It tastes better if the garlic is roasted garlic so that it is very soft and smooth.
Pour in champagne, sea salt and pepper. Stir until smooth.
Cook pasta al dente and drain.
Pour lemon garlic sauce over drained pasta and toss.
Serve with shaved parmesan and bacon bits to top.
I have also served with extra lemon juice on the side. Some lemon fans like a little extra lemon juice with a hearty serving.
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