Cook the pasta in boiling salted water until al dente, about 8-10 minutes. Drain, reserving a cup of the pasta water.

In a skillet, heat heavy cream and minced garlic over medium heat until fragrant, about 2-3 minutes.

Stir in crumbled goat cheese and lemon juice, mixing until the cheese melts and the sauce is creamy, about 4-5 minutes.

Add the drained pasta to the skillet, tossing to coat in the sauce. Adjust consistency with reserved pasta water if needed.

Season with salt, pepper, and optional parmesan. Stir over low heat for a minute.

Serve garnished with toasted pine nuts and additional parmesan if desired.