Bring a large pot of water to a boil. Salt the water generously.

Cook the pasta according to package instructions for al dente pasta.

Before draining the cooked pasta, reserve 3/4 cup of pasta water.

While the pasta is boiling, you can start making the sauce.

In a skillet, add the olive and butter.

When the butter is melted, add the crushed garlic cloves, and saute for 15 seconds.

Add the red pepper flakes, black pepper, and salt. Stir for 2-3 seconds.

Add the chicken stock and heavy cream. Whisk and let it simmer for 2-3 minutes.

Whisk in the lemon juice, and grated parmesan cheese. Season with additional salt and pepper if needed.

Transfer the pasta to the sauce, and cook for 1-2 minutes. You can add a little bit of the reserved pasta, if the sauce needs thinning out.

Garnish with fresh parsley, lemon zest, and shaved parmesan.