Start by melting 3 tablespoons of butter in a non-stick skillet over medium heat. Once the butter is bubbling gently, add 3 tablespoons of grated garlic and sauté for about 30 seconds until it becomes fragrant and lightly golden.

Next, sprinkle in 2 tablespoons of flour, stirring constantly with a wooden spoon for about 1 minute until a roux forms.

Gradually pour in 1 cup of half-and-half, whisking continuously to prevent lumps from forming. Allow the mixture to thicken slightly.

Once the half-and-half is fully incorporated, add salt and pepper to taste. Lower the heat to medium-low and let the sauce simmer for 1-2 minutes.

Whisk in the juice and zest of one freshly grated lemon into the sauce, stirring for about 30 seconds until fully combined.

Stir in 1 cup of freshly grated Parmesan cheese along with a handful of chopped fresh parsley until the cheese melts completely.

Pour the Lemon Garlic Sauce over cooked pasta right away for the best flavor and texture.