Preparation

1. Cut long strips from lemon and reserve. Zest remaining lemon. Cut in half and juice. Boil pasta in generously salted water. Cook to al dente. Drain and return to pan with some olive oil, reserving 1 cup pasta water.
2. In another large pan heat lemon zest with cream over medium heat, whisking often until simmering. Whisk in butter 1 tablespoon at a time until fully combined. Add pasta to pan along with 3/4 cup pasta water. Toss to combine and add 1-3 more tablespoons pasta water if sauce seems too thick. Cook on medium until sauce is slightly thickened and pasta is fully cooked, about 3-5 minutes.
3. Remove from heat and add in lemon juice, salt and pepper to taste, and cheese. Toss to combine and serve with lemon strips and basil on top.