Cook the pasta according to the package instructions in a large pot of salted boiling water until al dente. Drain the pasta, reserving about 1 cup of pasta water, and set aside.

In a large skillet or saucepan, heat the oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to brown the garlic.

Pour in the stock of your choice and let it simmer for a minute or two to reduce slightly.

Reduce the heat to low and stir in the heavy whipping cream. Allow the mixture to simmer gently for a few minutes, stirring occasionally, until it thickens slightly.

Stir in the lemon juice, lemon zest, and grated Parmesan cheese. Season with salt and pepper to taste. If the sauce is too thick, you can add a splash of reserved pasta water to thin it out to your desired consistency.

Add the cooked pasta to the skillet or saucepan with the sauce. Toss the pasta gently until it's evenly coated with the creamy lemon sauce.

Turn off heat and serve, garnished with additional grated Parmesan cheese and freshly ground black pepper if desired.