Cook the spaghetti in boiling salted water until al dente. In the meantime, for the lemon sauce, toast the pine nuts in a pan without adding fat. In a saucepan, heat the mascarpone, crème fraîche, grated lemon zest and lemon juice and season with salt, pepper and Tabasco sauce. Cut the lemon balm into strips and add to the sauce. Remove the spaghetti from the boiling water, drain and mix with a little olive oil. Arrange the spaghetti in deep plates and pour the lemon sauce over it. Before serving, sprinkle with the toasted pine nuts.
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