Garlic/Lemon/Parmesan and Heavy Cream Pasta

Originally adapted from a HelloFresh recipe, this started as a quick weeknight sauce and was refined over time through repetition. The proportions below are honestly guesstimates... I make it almost entirely by taste now. A girlfriend helped push it from decent to reliable, and it eventually became my go-to pairing for lobster ravioli.

• 1-2 Tbsp olive oil
• 1/3-1/2 head garlic (about 6–10 cloves), pressed or finely minced
• 1-1½ tbsp Italian seasoning (3 parts basil, 2 parts oregano, 1 part parsley, 1 part rosemary)
• 3/4 cup heavy cream (start here; add more if you want it looser)
• 1-2 Tbsp lemon juice, to taste
• 1/4 cup freshly grated parmesan, to taste, plus more for serving
• Salt and black pepper, to taste
• Pasta of choice, preferably ravioli (lobster ravioli is elite)

1. Pour 1-2 Tbsp olive oil into a pan and warm over medium heat for 1-2 minutes
2. Press or finely mince 6-10 garlic cloves (about 1/3 to 1/2 a bulb) and add to the oil
3. Keep at medium showing a light sizzle, stirring gently until fragrant with a few light-brown edges
4. Add Italian seasoning and a pinch of salt, stir for 30 seconds
5. Add 1 Tbsp lemon juice and let it simmer 15-30 seconds
6. Pour in heavy cream and stir until fully combined, simmer gently for 1-2 minutes
7. Reduce heat to low and stir in about 1/4 cup freshly grated parmesan until melted and smooth. If sauce begins to bubble, stir and reduce heat further
8. Taste and adjust with more lemon, salt, pepper, parmesan, or a splash of cream if and as needed
9. Add cooked pasta to the pan and toss to coat
10. Serve with extra parmesan and black pepper