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Bring a pot of salted water to boil.
Over medium heat, melt the butter in a large pan.
Once melted, add the lemon zest and allow it to cook for about 2-3 minutes. This will allow the lemon-y essence to be extracted and absorbed into the butter.
Slowly add in the lemon juice and heavy cream, stirring continuously to ensure consistency.
Season with salt to taste and a single grind of freshly cracked pepper. Allow it to cook for 2-3 minutes again and then reduce to a low heat to keep it warm while you prepare the pasta.
Once the pot of pasta water is boiling, add in the fresh spaghetti. Cook according to package instructions or until al dente (4-5 minutes for fresh pasta).
Transfer the cooked spaghetti to the pan with the sauce, tossing to coat.
Sprinkle in the freshly grated Parmesan and add a small ladle of still-hot pasta water to help the cheese melt and create a creamy, cohesive sauce.
Allow the excess water to evaporate out until the sauce is the perfect consistency.
Garnish with some remaining lemon zest, fresh basil leaves, and a single grind of fresh black pepper.