Boil salted water in a large pot and cook the pasta until al dente, about 8-10 minutes. Reserve ½ cup of the starchy pasta water, then drain and set the pasta aside.

Heat olive oil in a skillet over medium heat. Sauté the minced garlic for about 1-2 minutes until fragrant and lightly golden brown.

Add the heavy cream to the skillet, stirring gently as it begins to bubble. Bring to a light simmer for about 3 minutes.

Stir in the crumbled feta cheese until it melts into the creamy sauce.

Incorporate the lemon zest and juice, stirring to combine.

Pour in the reserved pasta water, mixing until the sauce reaches your desired consistency.

Add the cooked pasta to the skillet and toss until fully coated in sauce.

Season with black pepper, salt, and optional red pepper flakes to taste. Serve immediately.