In a large pot, bring salted water to a rolling boil over high heat. Add spaghetti and cook for 8-10 minutes until al dente, reserving 1 cup of pasta water.

In a skillet, melt unsalted butter over medium heat. Add lemon zest and minced garlic, cooking until fragrant.

Drain spaghetti, tossing it in the skillet with melted butter and garlic. Add reserved pasta water and mix.

Stir in Parmesan cheese and lemon juice, cooking until cheese melts and sauce thickens.

Season with sea salt and black pepper, garnishing with lemon zest and chopped parsley or basil before serving.