In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente.

Reserve 1 cup of pasta water, then drain the pasta in a colander.

In a mixing bowl, combine the crumbled feta cheese, heavy cream, lemon zest, lemon juice, minced garlic, olive oil, salt, and black pepper. Whisk until smooth.

In the same pot used for the pasta, return the drained pasta and add the feta sauce. Toss to combine, adding reserved pasta water as needed to reach desired creaminess.

Serve immediately, garnished with chopped parsley.