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Zest lemon with a microplane then cut it in half and squeeze out juice into a small bowl, about two tablespoons of liquid.
Cook pasta in a large pot of boiling water that has been heavily salted. Cook until the pasta is just under al dente, a couple minutes less than the cooking time on the package. Reserve your pasta water, about 1 cup or more (better to have more here), and strain.
Heat a large pan over medium heat. While the pan heats, start cracking your pepper. Fresh cracked pepper is a must. Getting two tablespoons will take a minute, but the wait is well worth the hand pain. Once the pan is noticeably hot, add your cracked pepper. Swirl around to distribute in an even layer and let toast until fragrant, about a minute or two.
Add in cream and lemon zest and cook until the liquid just begins to simmer, whisking often. Reduce heat to low and add the cold butter one tablespoon at a time, until the sauce is creamy and emulsified.
Add lemon juice and about ½ a cup of pasta water to start with the cooked pasta. Toss to coat the pasta in the sauce. Start sprinkling in the parmesan and continue tossing until the sauce starts coming together. Season as needed.
Divide pasta among bowls. Top with lemon zest and parmesan cheese, cracked pepper, if desired.