Bring a large pot of water to a boil. Salt the water and cook the pasta to al dente. When the pasta is done, reserve one cup of pasta water, and strain the pasta.

Melt the butter in a large skillet over medium heat. Add the garlic and cook for about 30 seconds.

Pour in the white wine and let simmer until reduced in half, about 1 minute.

Whisk in the heavy cream and simmer until thickened slightly, about 2-3 minutes.

Whisk in the lemon juice, then the parmesan. Season well with salt and pepper.

Transfer the pasta to the sauce and toss until combined. Let the pasta cook in the sauce for 1-2 minutes, adding pasta water as needed to thin the sauce.

Garnish with fresh parsley, lemon zest, and more black pepper.