Spaghettini with Lemon, Garlic and Thyme - Test 1

https://www.southernkitchen.com/recipes/main-dish/spaghetti-with-lemon-garlic-and-thyme

1 - I've made this once from the Web site and made changes as I went along, but now I don't remember what they were! I liked the result, though.
2 - I futzed quite a lot with this one, but it turned out quite good. I think there's not enough cheese, though... I used 2 1/2 lemons and the zest from only 2.
3 - Still tasted good, but I forgot the salt. It needs the salt. I've made it more prominent in the recipe to make sure it gets in there.

4 - I did not have garlic scape paste, nor did I have lemons, so I substituted with 4 cloves of garlic and limes. I feel like there wasn't enough garlic flavour and I think the sharpness of lemon is better than the floral of lime. I will increase the garlic to 9 cloves (9 for the White Goddess).

1 lb. spaghettini
¼ cup extra-virgin olive oil
¼ cup garlic scape paste OR 9 cloves garlic, minced 10 cloves garlic, minced
½ tsp red pepper flakes
Juice and zest of 2 to 3 lemons
⅔ cup white wine
4 Tbsps. butter (2oz/56g)
⅔ cup grated Parmesan cheese
1 tsp salt
A few sprigs of fresh thyme, minced or 1 tsp dried thyme
Freshly ground black pepper

1. Bring a large pot of salted water to a boil over high heat. Cook the spaghetti until just al dente, or one minute less than the package directions. Drain, reserving 1 cup of the pasta cooking water.
2. Heat the olive oil in a large skillet over medium heat. When the oil is shimmering, add the garlic scape paste or minced garlic and cook, stirring frequently, until golden and fragrant, but without browning, about 1 minute the aroma changes from sharp to sweet.
3. Add the red pepper flakes and cook until aromatic, 15 seconds. 
4. Stir in the wine, lemon juice and salt; increase the heat to medium-high and let simmer until thickened and reduced by half. 
5. Stir in the butter, along with 2 tablespoons of the reserved pasta cooking water. When the butter is melted, turn off the heat and add the cooked pasta, Parmesan and lemon zest. Toss to coat evenly with the sauce. Stir in the thyme. If the sauce seems too thick, add more pasta water, one tablespoon at a time. Season to taste with salt and pepper and serve immediately.