In a medium-sized saucepan, boil water and add salt after it starts boiling. Add your pasta, and cook according to the package instructions to al dente. When the pasta is cooked, reserve 1 cup of the pasta water and drain the pasta.
In a skillet, melt butter on medium heat and saute garlic and lemon zest very lightly without allowing the garlic to brown. About 30 seconds.
Add the heavy cream, lemon juice, season with salt and pepper, and cook for 1 minute.
Add the hot pasta along with a part of the pasta water, and toss it using kitchen tongs until the sauce is emulsified and coats the pasta. Keep on tossing and add more pasta water if needed until you reach the desired consistency.
Remove from heat, and add freshly grated parmesan cheese and chopped parsley leaves. Toss and season with salt if needed. Serve warm with extra grated parmesan cheese and a little bit of lemon zest if desired.
The recommended portion of pasta per person is 2-3oz (60-85 grams).
Salt the water to cook the pasta just like seawater.
You might not need to use all of the reserved pasta water, see how much you need to make the sauce as you make it.
You can substitute the heavy cream with half and half or light cream, but the sauce will be a bit thinner.
Use freshly grated parmesan cheese as store-bought grated parmesan does not melt smoothly.
Fridge: Store in the fridge in a sealed container for up to 3 days.
Reheat: Reheat the pasta in a skillet over low-medium heat, and add a splash of water to thin out the sauce. Do the same if using the microwave.
Freezer: I don't recommend freezing this pasta, as I found that it breaks when frozen and reheated.