Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain and set aside.

In a skillet over medium heat, add the minced garlic and sauté for about 1 minute until fragrant.

Pour in the heavy cream and bring to a gentle simmer. Stir in the lemon juice, lemon zest, and Parmesan cheese until the cheese is melted and the sauce is smooth.

Season with salt and black pepper to taste.

Add the cooked spaghetti to the sauce and toss to coat evenly. Cook for an additional 2 minutes to heat through.

Serve immediately, garnished with chopped parsley.