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Cook tagliatelle according to package instructions.
While the pasta is cooking, melt the butter in a skillet on low-medium heat. Add in the garlic and whisk.
Add in the white wine and turn the heat up slightly to let it bubble. Cook for 2-3 minutes to let the alcohol cook out.
Add in the heavy cream, ½ cup at a time, whisking between each pour. Add the lemon juice.
Season with garlic powder, salt, and pepper.
Continue to whisk for 8-10 minutes while it simmers and thickens.
Add the cooked pasta directly from boiling water into the sauce and toss gently.
Add 2-3 tbsp of hot pasta water for extra flavor and texture.
Top with fresh parmesan cheese and more black pepper.