Bring a large pot of heavily salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup of pasta water, then drain the pasta.

While pasta cooks, heat olive oil and 1 tbsp of butter in a large skillet over medium heat. Add shallot and sauté for 2-3 minutes until soft. Add garlic and cook for 1 more minute until fragrant.

Deglaze the pan with white wine, scraping up any bits from the bottom. Simmer for 1-2 minutes until reduced by half.

Reduce heat to low and stir in the heavy cream. Let it gently simmer for 3-4 minutes to thicken slightly. Do not boil.

Add the drained pasta to the skillet, along with the grated Parmesan, the remaining 1 tbsp of butter, and 1/4 cup of reserved pasta water. Toss vigorously with tongs until the sauce is creamy and coats the pasta. Add more pasta water if needed.

Remove the skillet from the heat. Add the smoked salmon, chopped dill, lemon zest, and lemon juice. Toss gently to combine.

Season with black pepper and serve immediately, garnished with extra Parmesan and dill.