Start by bringing a large pot of salted water to a boil. Once bubbling, add in the dry spaghetti and cook until al dente.

In a large sauté pan over low-medium heat, combine the unsalted butter, extra virgin olive oil, Meyer lemon zest, Meyer lemon juice, and chopped thyme. Allow to gently simmer.

Once the pasta is al dente, drain it well and add it to the sauté pan with the lemon-thyme sauce.

Generously sprinkle salt and freshly ground black pepper over your pasta to taste.

Sprinkle grated Parmesan cheese over the finished dish before serving. Serve immediately.