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Boil a pot of salted water for the pasta
Mince one garlic clove and sizzle it in a pan with 2-3 tbsp of extra virgin olive oil
Add 4 tbsp of butter to the pan
Add the zest of a small lemon and mix well
Add the juice of a small lemon and let it cook for a few seconds
Mix in 150 ml of heavy cream and add a pinch of salt
Cook the spaghetti until al dente, about 2 minutes before the package instructions
Save about 1 cup of pasta water before draining
Add the drained pasta directly into the sauce pot and mix until evenly coated
Add a little pasta water if needed to adjust creaminess
Cook on low flame for about 1 minute, allowing the pasta to absorb the sauce
Plate the pasta and garnish with fresh parsley and extra lemon zest