Cook the pasta al dente in well-salted water - about 30 seconds less than the instructions on the package (it should have a bite to it). Drain.

In the meantime, make brown butter - add the butter to a medium saucepan and cook over low heat for about 2-3 minutes or until light brown in color and smells nutty. Whisk the butter from time to time to scrape the brown bits at the bottom of the pot. Make sure to not burn it - when it's done, take the pot immediately off the heat.

Add the garlic and chili flakes (if using) and cook over the lowest heat for about 30 seconds or until the garlic is fragrant.

Add the garlic brown butter to drained noodles and stir until well-coated.

Add lemon juice, parmesan cheese and chopped parsley. Stir until combined.

Season with salt and pepper to taste.

Enjoy!