• Cook pasta in a pot of rapidly boiling salted water until al dente or according to package directions. Reserve 1/2 cup of the pasta cooking liquid and then drain. While the pasta is cooking, begin the sauce.

FOR THE SAUCE

• Melt the butter in a medium saucepan over medium heat. Add shallots and cook until tender, 3-4 minutes. Reduce heat to medium-low, add garlic, and cook for 1-2 minutes, until fragrant. Add the wine and simmer until reduced by half, about 3 minutes. (The best way to gauge the reduction is to tip the pan to check the level of liquid at the bottom edge.)
• Whisk in heavy cream and simmer for 3-4 minutes until the sauce reduces and thickens slightly. (At this point, it should coat the back of a spoon.)
• Remove from the heat and stir in half the Parmesan and all the Romano cheese, then stir in the lemon juice. The sauce will thicken as it cools.
• To serve with the pasta already dressed: Return the pasta to the pot it was cooked in, set over medium-low heat along with 1/4 cup of the reserved cooking liquid (reserve the other 1/4 cup to thin sauce, if needed), toss with the sauce, and serve.

  To serve the pasta (or zucchini noodles) and sauce separately: Serve noodles on each plate and spoon sauce over noodles.
• Garnish with the remaining Parmesan and parsley. Serve immediately.