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Cook spaghetti according to package directions. Reserve 1 cup of the pasta water and drain the rest from the spaghetti.
While pasta is cooking, zest and juice the lemons. You should get about ½ cup of lemon juice. If not, fill up the rest of the ½ cup with bottled lemon juice.
In a small bowl, add lemon juice, olive oil, parmesan, salt, and pepper. Whisk until combined.
Toss spaghetti with the lemon sauce until it is evenly coated. Add lemon zest and basil.
Add the reserved pasta water a little at a time until the sauce clings to the pasta and thickens a little.
Top with more fresh basil, lemon zest, parmesan, salt, and pepper. Serve hot.