Spiralize the zucchini: Wash and trim the ends. Use a spiralizer, julienne peeler, or mandoline to create long noodles. Aim for spaghetti-thin strands. If the noodles are very wet, lay them on paper towels and lightly salt for 10 minutes to draw out moisture, then pat dry.

Prep your sauce base: Grate the Parmesan finely so it melts smoothly. Mince the garlic and chop the parsley. Zest the lemon and cut it in half.

Sauté the garlic: In a large skillet over medium heat, add olive oil and butter. When melted and foamy, add garlic. Cook 30–60 seconds until fragrant, not browned.

Build the Alfredo sauce: Pour in the heavy cream. Bring to a gentle simmer. Add the cream cheese if using and whisk until smooth. Lower the heat and stir in Parmesan a handful at a time until melted and silky. Season with a pinch of nutmeg, salt, and pepper.

Adjust consistency: The sauce should coat the back of a spoon. If it’s too thick, add a splash of cream or a bit of water. If it’s too thin, let it simmer a minute longer.

Cook the zucchini noodles: You have two options: In the sauce: Add the zoodles directly to the skillet and toss 1–2 minutes, just until warmed and slightly tender.

Quick sauté first: In a separate pan, sauté the zoodles in a touch of olive oil for 1–2 minutes, then drain any liquid before adding to the sauce. This helps avoid watery sauce.

Finish with brightness: Add lemon zest and a small squeeze of juice to lift the flavors. Taste and adjust salt and pepper. A pinch of red pepper flakes is great here.

Serve immediately: Plate the Alfredo-coated zoodles. Top with extra Parmesan, cracked black pepper, and chopped parsley. Serve hot.