Boil a huge pot of water with salt. Cook spaghetti (or a similar form of pasta) according to package instructions until it is al dente, then remove from the heat.

However, remember to reserve ½ cup of the pasta water before you proceed to drain the pasta. Put the pasta somewhere in a dish.

Put onto the heat in a large skillet olive oil mixed with butter till they have melted at a medium-high temperature.

Add the minced garlic and sauté for about 1 minute until fragrant (don’t let it brown).

Toss the red pepper flakes, lemon juice, and lemon zest. Cook for additional minute.

Incorporate the drained pasta into the skillet. Toss to coat the noodles with the lemon garlic butter sauce.

Slowly add a little bit of the reserved pasta water, one tablespoon at a time, until achieving your preferred consistency for the sauce.

Sprinkle in the Parmesan cheese and toss again until it melts into the sauce.

Add seasoning in the form of salt and freshly ground black pepper to taste.

Before serving, top it with freshly chopped parsley and additional Parmesan cheese.