Fill a large pot with salted water and bring to a boil.
Once the water is boiling, add in the dry pasta and cook until it is still slightly firm, yet soft (al dente).
As soon as you put the pasta into the boiling water, you’ll want to start the sauce portion.
In a saucepan, heat the olive oil and butter together over high heat. Add in the minced garlic and saute until the garlic has turned a golden brown color.
Pour the heavy cream into the pan of garlic and butter. Simmer on low heat until the cream begins to thicken a bit. Set aside until the pasta has finished cooking.
Drain the pasta making sure to set aside ¾ a cup of the pasta water.
Add the drained pasta to the cream mixture and toss it well.
You can slowly add in the reserve pasta water until your pasta is the sauciness you prefer
Add in the parmesan cheese, lemon juice, salt and pepper to the pasta. Toss once more until the noodles are fully coated.
Add a sprinkle more of parmesan cheese on top and serve immediately.