1 pound dried bucatini or other long pasta (such as spaghetti or linguine)
2 tablespoons unsalted butter
1 tablespoon olive oil
1 1/2 cups Castelvetrano olives or another mild green olive, such as Cerignola, pitted and coarsely chopped
4 cloves garlic, minced
Juice of 1 medium lemon
1/4 cup coarsely chopped fresh parsley leaves
Freshly ground black pepper
Kosher salt
Shaved Parmesan or Pecorino cheese, for serving