When the pasta is about 10 minutes away from being done, add the butter to a skillet. Once it melts, sprinkle in the flour and cook for 1-2 minutes, stirring fairly often.

Add the garlic, followed by the broth (or wine) and lemon juice and zest. Let it bubble for 1 minute.

Whisk in the cream and cook until the sauce has thickened to your liking.

Stir in the parmesan cheese and remove the skillet from the heat. Season with salt and pepper as needed.

Add the drained pasta to the skillet and toss until coated. Garnish with more parmesan and a bit of chopped parsley if desired. Serve immediately.