Bring a large pot of salted water to a rolling boil over high heat. Add the pasta and cook according to package instructions until al dente, usually around 9 to 11 minutes. Reserve 1 cup of pasta water before draining.

While the pasta cooks, heat a large skillet over medium-low heat and add unsalted butter. Once melted, add minced garlic and sauté for 1 to 1.5 minutes until fragrant.

Stir in grated lemon zest and juice into the skillet. Allow to simmer for another minute.

Add the drained pasta to the skillet with the butter and lemon garlic sauce. Pour in ½ cup of reserved pasta water and half of the Parmesan cheese. Toss gently to coat the pasta.

Adjust the sauce's consistency by adding more reserved pasta water as needed. Finish with remaining Parmesan and a crack of black pepper.

Plate the pasta, garnish with extra Parmesan and fresh herbs if desired. Serve immediately.