Heat a large pot or Dutch oven over medium/high heat. Add olive oil.
When the olive oil is fragrant, add the onion to the pot and add ¼ teaspoon of salt to the onions. Saute for 3-4 minutes or until almost translucent.
Add the minced garlic to the pot and toss with the onion. Sauté for an additional 1-2 minutes or until fragrant.
Deglaze the pot with chardonnay and remove the brown bits from the bottom of the pan.
Add the vegetable broth and lemon juice into the pot. Stir until combined.
Drizzle the heavy cream into the pot and whisk until combined and then add the remaining salt.
Add the uncooked pasta to the pot and bring to a boil. Be sure to push the pasta around in the liquid.
Turn the heat to low, and a parmesan rind (if you have it) and fresh thyme to the pot and cover. Let the liquid simmer for 15-20 minutes. Stirring the pasta periodically so it doesn’t stick to the bottom of the pot.
Remove the cover from the pot and remove the rind from the pot. If the pasta is al dente add the parmesan to the pot and toss. It will melt immediately. If the pasta is not yet al dente, stir, place the cover back on the pot and simmer for an additional 1-2 minutes.*
When the pasta is cooked, sprinkle the lemon zest into the pot and toss. The pasta will be creamy and delicious. Serve with chopped fresh parsley.