Boil the noodles. Bring a large pot of well-salted water to a rolling boil. Cook the noodles until just shy of al dente. Scoop out about 1 cup of pasta water before draining.

Start the sauce base. While the pasta cooks, set a large skillet over medium heat. Add olive oil and 4 tablespoons of butter. Let the butter melt gently without browning.

Sweat the garlic. Add the minced garlic to the skillet with a small pinch of salt. Cook for 60–90 seconds, stirring, until fragrant and just turning golden around the edges. Don’t let it burn.

Build flavor. Stir in soy sauce and red pepper flakes. Let it bubble for 15–20 seconds. Add a splash (about 1/3 cup) of the reserved pasta water and whisk to combine into a glossy sauce.

Emulsify. Add the drained noodles to the skillet. Toss with tongs for 1–2 minutes, adding more pasta water in small splashes as needed to create a silky coating. Lower the heat.

Finish with butter and cheese. Add the remaining 2 tablespoons of butter and the parmesan. Toss until melted and the sauce clings to the noodles. If it looks tight, add another spoonful of pasta water.

Brighten. Grate in lemon zest and squeeze in 1–2 teaspoons of lemon juice. Grind in black pepper. Taste and adjust salt, soy, and lemon to your liking.

Herbs and serve. Fold in chopped parsley or chives. Twirl into bowls and serve immediately with extra parmesan on the side.