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Gather all ingredients.
Combine butter, brown mustard, parsley, thyme, lemon juice, paprika, salt, black pepper, cayenne, and red chili flakes in a bowl and mix with a spatula until fully combined.
Scrape the mixed butter to the middle of the bowl to form a mound. Set aside to use immediately, or for best results, to allow the flavors to meld, cover in plastic wrap and refrigerate for 2 hours or up to overnight.
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Reserve ¼ cup pasta water, then drain spaghetti. Set aside.
Meanwhile, melt butter in a large saucepan over medium-low heat. Add cream, lemon juice, garlic salt, and red pepper flakes, and heat until steaming, about 5 minutes.
Stir in spaghetti, and add reserved pasta water as needed to thin sauce.
Season to taste with salt. Serve spaghetti in bowls; garnish with parsley.