A delightful pasta dish combining the tang of lemon with the richness of garlic and cheese.
Cook the spaghetti in a large pot of salted boiling water until al dente, then drain and set aside.
Reserve a cup of pasta water to adjust the sauce consistency later.
Heat the olive oil in a large skillet over medium heat.
Ensure the oil is hot but not smoking to avoid burning the garlic.
Add the minced garlic to the skillet and sauté until fragrant and golden.
Stir constantly to prevent the garlic from burning, which can make it bitter.
Stir in the lemon juice and heavy cream, mixing well.
Whisk the mixture to create a smooth and creamy sauce.
Add the cooked spaghetti to the skillet and toss to coat evenly with the sauce.
Use tongs to ensure the pasta is thoroughly coated with the sauce.
Sprinkle the grated Parmesan cheese and chopped parsley over the pasta, tossing gently to combine.
Add a splash of reserved pasta water if the sauce is too thick.
Serve the pasta immediately, garnished with additional parsley if desired.
Serve with a side of garlic bread for a complete meal.
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