Cook the pappardelle pasta according to package instructions, usually around 8-10 minutes for al dente. Remember to reserve 1/2 cup of that precious pasta water before draining!

Heat the olive oil and butter in a large skillet over medium heat until melted and bubbly.

Sauté the minced garlic in the skillet, cooking it for about 1-2 minutes until fragrant and golden.

Stir in the heavy cream and bring to a gentle simmer.

Add the finely shredded Parmesan cheese gradually, stirring continuously until it melts into a smooth, creamy sauce.

Mix in the lemon zest and juice, along with salt and pepper to taste.

Combine the cooked pappardelle pasta with the sauce, adding reserved pasta water until you reach the desired creamy consistency.

Serve garnished with fresh chopped parsley.