Bring a large pot of salted water to a rolling boil over high heat. Add your spaghetti or linguine, cooking until al dente, about 8–10 minutes. Reserve ½ cup of starchy pasta water before draining the pasta.

In a nonstick skillet over medium heat, melt a tablespoon of butter or olive oil. Add the minced garlic, cooking for 30–45 seconds until fragrant.

Pour in the heavy cream and most of the lemon zest, stirring to combine. Simmer gently for 2–3 minutes until small bubbles form at the edges.

Remove the skillet from heat and fold in the grated Parmesan until it melts and the sauce turns smooth.

Add the drained pasta to the skillet, tossing gently to coat. Gradually incorporate the reserved pasta water until achieving a glossy consistency.

Finish by squeezing in fresh lemon juice and tossing with chopped parsley and cracked black pepper. Add a knob of butter for extra richness if desired.

Serve immediately in warmed shallow bowls, garnishing with lemon slices and a sprinkle of fresh parsley.