Cook spaghetti according to packet directions. Drain.

Reserve 1 cup pasta water.

Meanwhile, heat butter in a large frying pan over low heat. Add garlic and sauté until aromatic.

Add pasta. Pour in ½ cup reserved water. Toss. Cook, stirring occasionally, until the sauce is shiny and emulsified.

Add parmesan, lemon juice, lemon zest and basil leaves. Season with salt and ground black pepper.

If the pasta is too dry, add more reserved pasta water and heat through. Ideally, the strands of spaghetti should be lightly coated in the shiny sauce.

Garnish pasta with more chopped basil leaves, lemon zest and ground black pepper.