1. Boil a large pot of salted water and cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant, but be careful not to burn it.
3. Reduce the heat to low and pour in the heavy cream, stirring occasionally. Allow it to simmer for about 5 minutes to thicken slightly.
4. Gradually mix in the grated Parmesan cheese, stirring constantly until the cheese is melted and the sauce is smooth.
5. Season the sauce with salt, black pepper, and red pepper flakes if using. Adjust according to your taste.
6. Add the cooked pasta to the skillet, tossing it gently to coat with the creamy sauce. If the sauce is too thick, add reserved pasta water a little at a time until you reach your desired consistency.
7. Sprinkle the chopped parsley and lemon juice over the pasta, tossing again to combine. Serve immediately with extra Parmesan on top if desired.

One tip I learned from my abuela is to always taste and adjust seasoning as you go—cooking should be an interactive and intuitive process, just like storytelling.