Start by bringing a large pot of salted water to a rolling boil over high heat. Carefully add your fresh pasta and cook according to the package instructions, usually about 2-3 minutes until al dente.

In a large skillet, melt the butter over medium heat. Once melted, whisk in the flour until well combined, creating a roux.

Gradually pour in the chicken broth, stirring continuously to prevent lumps. Allow the sauce to simmer gently for 3-4 minutes.

Remove the skillet from the heat and whisk in the heavy whipping cream, along with the lemon juice and zest. Return to low heat for about 1-2 minutes.

Once the pasta is cooked, reserve about ½ cup of the pasta water before draining. Add the drained pasta to the skillet and toss gently to coat.

Sprinkle in the Parmesan cheese and season with black pepper. Stir until the cheese melts.

Plate the pasta and garnish with extra lemon zest, a sprinkle of Parmesan, and more black pepper.