Cook pasta according to al dente instructions.
In a saucepan, add olive oil and melt butter on medium heat.
Add minced garlic & lemon zest and turn heat to medium-low and saute for 30 seconds until fragrant.
Deglaze the pan with lemon juice and stir gently.
Add heavy cream, pasta water, and stir.
Bring to a low simmer and allow the sauce to thicken and emulsify for a couple of minutes.
Add parmesan, salt, and pepper to taste.
Add cooked pasta to the sauce and stir vigorously to incorporate.
Turn off the stove and add freshly chopped parsley.
Serve and top with more parmesan cheese and black pepper.