Cut 8 oz of Brie into small cubes, removing the rind if desired for a smoother sauce. Set aside.

Bring a large pot of salted water to a boil. Add 12 oz of spaghetti and cook according to package instructions until al dente. Reserve ½ cup of pasta water before draining the pasta.

In a large skillet, heat 2 tbsp of olive oil over medium heat. Add 3 cloves of minced garlic and sauté for 1-2 minutes until fragrant. Be careful not to brown the garlic.

Lower the heat to medium-low and add the Brie cubes to the skillet. Stir until they begin to melt, then pour in ½ cup of heavy cream. Continue stirring until the Brie is fully melted and the mixture is smooth.

Add ¼ cup of the reserved pasta water to the skillet, stirring to loosen the sauce. Gradually add more pasta water, a little at a time, until the sauce reaches your desired consistency.

Add the drained spaghetti to the skillet. Toss well using tongs, making sure each strand is coated in the creamy Brie sauce. Add more pasta water if needed to thin out the sauce.

Grate 1 tsp of lemon zest over the pasta and toss again to incorporate. This adds a bright touch that balances the rich Brie.

Taste and adjust the seasoning with salt and freshly ground black pepper as needed. Transfer the pasta to serving bowls and garnish with chopped fresh parsley or basil. Serve immediately while warm.