Boil your pasta in generously salted water until al dente. Before draining, reserve about ½ cup of pasta water—you might need it to loosen the sauce later.

In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Stir in the flour and whisk until fully incorporated—this will create a light roux to help thicken the sauce.

Pour in the white wine (or broth), red pepper flakes, salt, and pepper. Stir well. Slowly whisk in the heavy cream, followed by the lemon juice and zest. Let the sauce gently bubble and thicken for a few minutes.

Add the Parmesan cheese and stir until melted and smooth. Taste and adjust seasoning as needed.

Combine pasta and sauce: Add your cooked pasta to the pan and toss to coat. If the sauce feels too thick, stir in a bit of the reserved pasta water until it reaches your desired consistency.

Garnish and serve: Top with chopped fresh parsley and basil, extra Parmesan, a squeeze of lemon juice and red pepper flakes or freshly cracked pepper for added flavor.