Garlic Lemon Buttered Noodles

In a large pot, season water with chicken bouillon powder and salt. Bring to a boil.

While the water is heating, mince the garlic and juice the lemons.

Add spaghetti to the boiling water and cook until al dente, according to package directions (about 10-12 minutes).

While the pasta cooks, prepare the sauce. In a large skillet over medium heat, melt 1/2 cup of butter with olive oil.

Add the red pepper flakes and minced garlic to the skillet. Sauté until fragrant.

Before draining the pasta, reserve about 2 cups of the starchy pasta water.

Pour about 1.5 cups of the reserved pasta water into the skillet with the garlic butter. Then add the lemon juice and parsley flakes, stirring to combine.

Drain the cooked pasta and add it directly to the skillet with the sauce.

Add the garlic and herb cheese (if using), the remaining 2 tablespoons of butter, and 1/2 cup of grated Parmesan cheese.

Toss everything together vigorously until the pasta is well-coated and the sauce becomes creamy and emulsified.

Plate the pasta and garnish with more freshly grated Parmesan cheese and a sprinkle of garlic parmesan breadcrumbs for texture.