Step 1

Cook the pasta in a large pot of generously salted boiling water (1 tablespoon of salt for every 6 cups of water) until tender but still firm to the bite, stirring occasionally.

Step 2

Drain, reserving 1/2 cup of the pasta cooking water. Return drained spaghetti to the pot.

Step 3

Meanwhile, whisk the lemon juice, oil, heavy cream, Parmesan, and red pepper flakes in a bowl to combine. Add ¼ cup of the pasta cooking water and whisk to combine.

Step 4

Add lemon sauce to spaghetti in pot; toss until pasta is evenly coated with sauce. Add remaining cooking liquid, if necessary. Season with salt and pepper, to taste.

Step 5

Garnish with lemon zest, chopped basil and parmesan cheese. Serve immediately.