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Bring a large pot of salted water to a boil and cook the pasta until al dente (around 7-8 minutes).
Meanwhile, to make the sauce add the butter to a large pan. Once melted add the sliced garlic and fry for about 1 minute until fragrant.
Add the zest and juice of one lemon and stir to combine in the garlic butter. Add the cream and parmesan and stir.
Simmer the creamy lemon sauce for 1-2 minutes until thickened slightly. Season the sauce with a pinch of salt and pepper then add the drained cooked pasta making sure to reserve some pasta water to emulsify the sauce.
Toss the pasta in the sauce adding a splash of pasta water as needed (you might not need it all), serve.