Boil the pasta: Bring a large pot of salted water to a rolling boil. Add bow ties and cook until just shy of al dente, 1 minute less than the package suggests. Scoop out at least 1 cup of pasta water, then drain.

Warm the base: In a wide skillet over medium heat, melt the butter with the olive oil. Add the minced garlic and cook 30–45 seconds, stirring, until fragrant. Don’t let it brown.

Build the sauce: Pour in the heavy cream and bring to a gentle simmer. Reduce heat to medium-low and let it thicken slightly, about 2–3 minutes, stirring often.

Add cheese the right way: Sprinkle in the Parmesan a handful at a time, stirring until melted and smooth before adding more. Keep the heat low to prevent clumping.

Adjust consistency: Add 1/4 cup of reserved pasta water and stir. The sauce should be glossy and loose enough to coat the pasta. Add more water as needed.

Season and brighten: Stir in lemon zest, lemon juice, salt, black pepper, and red pepper flakes if using. Taste and adjust seasoning.

Toss with pasta: Add the drained bow ties to the skillet. Toss gently for 1–2 minutes over low heat until every piece is coated and the pasta finishes cooking in the sauce.

Finish and serve: Sprinkle with chopped parsley and extra Parmesan. Serve hot with a final twist of black pepper.