Bring a large pot of water to a boil with one tablespoon salt. Add pasta and cook until al dente. Reserve one and a half cups of pasta water before draining. Toss pasta with a bit of oil to prevent sticking.

In the same pot over medium heat, melt butter. Add garlic and sauté for 30 seconds until fragrant (do not brown). Add lemon zest and sauté in butter to bring out maximum flavor. Stir in heavy cream and bring to a gentle simmer. Add the cornstarch slurry and stir until the sauce thickens slightly, about two to three minutes. Add Parmesan, lemon juice, lemon zest, sea salt, and black pepper. Stir in the drained capers.

Add cooked pasta to the sauce. Toss to coat, adding reserved pasta water a little at a time until the sauce reaches your desired consistency.

Serve hot, topped with extra Parmesan.