Boil a large pot of salted water over high heat and cook spaghetti or linguine until al dente, about 8-10 minutes. Reserve ½ cup of starchy pasta water, then drain the pasta and keep warm.

In a nonstick skillet, heat 2 tablespoons of butter or olive oil over medium heat. Add minced garlic and sauté for 30-45 seconds until fragrant.

Pour in 1 cup of heavy cream and stir in most of the lemon zest. Simmer for 2-3 minutes until it thickens slightly.

Remove the skillet from heat and gradually fold in ½ cup of freshly grated Parmesan cheese until melted and creamy.

Add the drained pasta to the skillet, tossing gently. Use reserved starchy pasta water if needed to loosen the sauce.

Stir in the freshly squeezed lemon juice, chopped parsley, and cracked black pepper. Garnish with remaining lemon zest and serve immediately.