Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to the package directions if using dried pasta, or until just tender if using fresh pasta. For dried pasta, remove it from the water about 1 minute before al dente, allowing it to finish cooking in the sauce for the best texture. Before draining, reserve at least 1 cup of the starchy pasta cooking water.

While the pasta cooks, warm the olive oil in a large skillet or sauté pan over medium heat. Choose a pan spacious enough to accommodate the pasta later. Add the minced garlic and cook gently for 1 to 2 minutes, stirring frequently until fragrant. Avoid letting the garlic brown, as this can create a bitter flavor.

Reduce the heat slightly and pour in the heavy cream. Stir well and allow it to come to a very gentle simmer, avoiding a rapid boil to maintain a smooth, velvety consistency.

Gradually sprinkle in the grated Parmesan cheese over 2 to 3 additions, whisking continuously after each addition until fully melted before adding more. This gradual method creates a silky, lump-free sauce.

Stir in ¼ cup of the reserved pasta water along with the freshly ground black pepper. Let the sauce simmer gently for 1 to 2 minutes, allowing it to thicken slightly while remaining creamy and pourable.

Transfer the drained pasta directly into the skillet and pour in the fresh lemon juice. Toss everything thoroughly until each strand or piece of pasta is evenly coated in the rich sauce. Continue cooking for another 1 to 2 minutes, allowing the pasta to absorb the flavors while finishing its cooking.

If the sauce becomes too thick, add a splash or two of the reserved pasta water until it reaches your preferred consistency. Taste and season with salt if needed.

Divide the creamy lemon pasta among serving bowls and finish with an extra sprinkle of freshly grated Parmesan, a generous scattering of fresh lemon zest, and an additional grind of black pepper. Serve immediately while the sauce is smooth, creamy, and perfectly glossy.