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Bring a pot of water to a boil and zest the lemon.
In a pan, melt a bit of butter and sauté the finely chopped garlic until fragrant.
Add the boiling water to the pan and adjust the amount as needed while the pasta cooks.
Incorporate the lemon juice so that the spaghetti can absorb its flavor during cooking.
Season the water with salt.
If the water evaporates, add more, about a liter.
Stir in the butter and let it melt completely.
Add Parmesan for extra creaminess and flavor.
Finally, mix in the parsley.