In a large pot of salted boiling water, cook the spaghetti until al dente. Drain and set aside, saving some of the pasta water.
Warm the olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 1 minute until fragrant.
Add the lemon zest to the skillet and stir for another minute.
Pour in the heavy cream and let it simmer gently for 2-3 minutes, allowing the flavors to blend.
Add the cooked spaghetti to the skillet, tossing it in the creamy lemon sauce until well coated. If the sauce is too thick, you can add some reserved pasta water to reach the desired consistency.
Stir in the grated Parmesan cheese, salt, and black pepper. Mix everything well and cook for an additional 1-2 minutes until the cheese melts and the sauce thickens slightly.
Remove the skillet from the heat and garnish with chopped fresh parsley.
Serve immediately and enjoy the delightful Spaghetti al Limone!