Bring a large pot of salted water to a rolling boil—the water should taste like the sea. Add 1 lb pasta and cook according to package directions until just shy of al dente, about 9-11 minutes. Reserve 1/4 cup pasta water before draining; this starchy liquid becomes your sauce foundation.

While pasta cooks, melt 6 tbsp butter in a 12-inch skillet over medium heat. Add minced garlic immediately and cook for exactly 90 seconds, stirring constantly until fragrant but not golden. This timing prevents bitter flavors because overcooked garlic turns acrid and ruins everything.

Add red pepper flakes to the savory garlicky butter pasta base and toast for 10 seconds. Pour in the reserved pasta water slowly while whisking, creating a silky emulsion that will coat each strand perfectly. The starch binds butter and water together naturally without cream or flour.

Toss drained pasta directly into the garlic butter sauce over medium heat for 2-3 minutes. Add 2 tbsp extra virgin olive oil and remaining 2 tbsp butter, folding everything together until the pasta glistens. Squeeze fresh lemon juice over top and add lemon zest, tossing gently.

Season with salt and black pepper to taste—remember the Parmesan adds saltiness later. Divide among four warm bowls and shower generously with freshly grated Parmesan and chopped fresh parsley as your final garnish.