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Place 400g of spaghetti or linguine into a large saucepan with a lid.
Add the grated zest of two large unwaxed lemons, one peeled and crushed clove of garlic (left whole), 100ml of olive oil, and a teaspoon of flaky sea salt.
Pour in one litre of boiling water, cover the pan, and bring to a boil. Once boiling, remove the lid and let it simmer for eight minutes, stirring the pasta with tongs every 30 seconds to ensure even cooking as the water thickens.
After eight minutes, squeeze the juice from one of the zested lemons into the pan. Continue to simmer for an additional two minutes without the lid.
When most of the water has evaporated, remove the pan from heat. Stir in 50g of salted or vegan butter and 20g of grated Parmesan or vegan Parmesan-style cheese. Let the pasta sit for a minute or two to absorb the remaining liquid and form a lemony sauce. Adjust the seasoning with additional salt, lemon juice, and butter or olive oil if needed.
Serve the pasta in four bowls, topping with extra Parmesan and half a bunch of torn basil leaves if desired.