Boil the pasta: Bring a small pot of well-salted water to a boil. Add the pasta and cook until just shy of al dente. You want a little bite left because it will finish in the sauce.

Reserve pasta water: Before draining, scoop out about 1/2 cup of the starchy cooking water. Don’t skip this—it’s the key to a silky sauce.

Prep the lemon: While the pasta cooks, finely zest the lemon (avoid the bitter white pith). Cut it in half and squeeze out 1 to 2 tablespoons of juice. Set aside.

Sauté the aromatics: In a small skillet over medium-low heat, warm the olive oil and butter. Add the garlic and cook for 30 to 45 seconds until fragrant. Don’t brown it.

Build the sauce: Stir in the cream and a generous pinch of salt and pepper. Let it warm gently for 1 minute. Add the lemon zest and a small squeeze of lemon juice (about 1 teaspoon to start).

Emulsify with pasta water: Add a splash (2 to 3 tablespoons) of pasta water. Stir and let it simmer for 30 seconds to lightly thicken. The sauce should look glossy and smooth.

Add the pasta: Transfer the drained pasta straight into the skillet. Toss to coat, adding another splash of pasta water as needed. You want the sauce to cling without pooling.

Finish with Parmesan: Sprinkle in the Parmesan in two batches, tossing between each so it melts evenly. If it feels tight, loosen with more pasta water. If too thin, simmer another 30 seconds.

Adjust the lemon: Taste and add more lemon juice, a pinch of salt, and black pepper. You’re aiming for a bright, creamy balance—not overtly sour.

Serve: Plate immediately. Top with a pinch of red pepper flakes, extra Parmesan, and herbs if you like. Eat hot.