Begin by bringing a large pot of salted water to a rolling boil. Add your pasta and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1 cup of pasta water before draining.

In a large skillet, melt 2 tablespoons of butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant and golden.

Pour in the heavy cream, followed by the juice and zest of the lemons. Stir and bring to a simmer for about 2-3 minutes until it thickens slightly.

Add the drained pasta to the skillet, tossing it in the creamy lemon sauce to coat thoroughly, about 1-2 minutes.

Stir in the grated Parmesan cheese until it melts, adding reserved pasta water as needed until the desired creaminess is reached. Season with salt and pepper.

Remove from heat and garnish with freshly chopped basil or parsley. Serve immediately with an extra squeeze of lemon if desired.