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Bring a large pot of salted water to the boil.
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In the meantime, melt the butter in a large pan.
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Drop the pasta into the boiling water, stir, and cook until al dente.
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Using tongs, lift the angel hair and drop it straight into the pan with the melted butter.
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Add the lemon juice and toss to combine.
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Turn off the heat and add the parmesan cheese and mascarpone. Stir to combine, adding a little pasta cooking water if needed to achieve a creamy texture.
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Serve hot with baby basil leaves and lemon zest. Finish with freshly ground black or white pepper.
