Bring a large pot of salted water to a boil. Use about 1 tablespoon of salt for every 4 quarts of water to enhance the pasta's flavor.

Add the spaghetti to the boiling water and cook according to package instructions until al dente, usually about 8-10 minutes.

Once cooked, reserve 1 cup of pasta water, then drain the pasta in a colander. Do not rinse the pasta as this removes the starch that helps the sauce adhere.

In a large skillet over medium heat, melt the butter. Stir occasionally until it is fully melted and begins to foam, about 2-3 minutes.

Add the minced garlic to the melted butter and sauté for about 1 minute until fragrant, being careful not to let it brown as this can make it bitter.

Add the lemon juice and zest to the skillet, stirring to combine. This will create a bright, tangy flavor that complements the richness of the butter.

Season the sauce with salt and black pepper to taste. Allow it to simmer for 2-3 minutes to meld the flavors together.

Add the drained pasta to the skillet with the lemon butter sauce. Toss to coat the pasta evenly in the sauce.

If the pasta seems dry, gradually add reserved pasta water, a few tablespoons at a time, until the desired consistency is reached. This will help create a silky sauce.

Stir in the chopped parsley and grated Parmesan cheese, mixing until well combined. The cheese will melt slightly and add creaminess to the dish.

Divide the lemon butter pasta among serving plates. Garnish with additional Parmesan cheese and a sprinkle of fresh parsley for a pop of color.

Serve immediately while hot, and enjoy the bright, buttery flavors!