Gather all your ingredients and set them on the counter. This helps ensure you’re not scrambling in the kitchen—no one wants to spill half a cup of cream at the last moment while reaching for the garlic.

In a medium saucepan, melt the unsalted butter over medium heat. You want it to be bubbly but not browning. This melting butter will set the stage for everything that comes next, creating a luscious base for the sauce.

Once the butter is melted, toss in the minced garlic. Sauté it for about 30 seconds until it’s fragrant but not burnt. Burnt garlic is a heartbreaker—bitter and ruinous to your dish.

Now, it’s time for the heavy cream. Pour it in and stir well. Allow it to simmer gently for about five to seven minutes, stirring occasionally. You want it to thicken slightly, and the aroma? Oh boy.

Gradually whisk in the shredded Parmesan cheese. Leave a little behind for garnish later. Stir until it's fully melted and the sauce becomes velvety.

Add the crushed red pepper flakes, black pepper, lemon zest, and the dried Italian herb blend. Mix well. Taste to adjust the seasoning as per your preference.

The sauce is best served right away. Toss it with your choice of pasta, and enjoy the fruits of your labor. Take a moment to appreciate the creamy, cheesy goodness.