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At least 8 hours before cooking, place 1 whole unwaxed lemon in a zip-lock bag and freeze solid. Do not thaw before using.
Bring a large pot of well-salted water to a boil. Cook pasta according to package instructions until al dente. Before draining, reserve ½ cup pasta cooking water. Drain and set aside.
In a large skillet, melt butter over medium heat. Add garlic and sauté until fragrant but not browned, 1–2 minutes.
Working quickly over the skillet, grate the frozen lemon on a Microplane directly into the butter — peel, pith, and all. It will grate into a fine, intensely aromatic fluff that melts into the butter almost immediately. Then add the fresh lemon juice. Stir to combine and cook for 1 minute until bubbling and fragrant.
Add the drained pasta to the skillet and toss to coat evenly.
Add pasta water a few tablespoons at a time, tossing continuously, until the sauce is glossy and clings to the pasta. You may not need all of it.
Remove from heat. Add the Parmesan and toss constantly until melted and fully incorporated. Season with salt and red pepper flakes if using.
Transfer to serving bowls. Top with extra Parmesan and fresh parsley. Serve immediately.