Bring a pot of water to a boil and cook the pasta until al dente. Lightly toss with a little bit of olive oil to keep it from sticking together, and set aside. Reserve a cup of the pasta water.

While the pasta is cooking, add the cream to a large saucepan and bring to a simmer. Add the lemon zest, lemon juice, and salt, and stir to combine. Add the butter, cut into a few pieces, and stir it in until melted. (You may want to taste your cream sauce at this point and add a little more lemon juice if you'd like)

Add the shredded basil leaves and stir them into the cream sauce.

Add the cooked pasta to the saucepan and toss everything together to combine. Add a little of the reserved pasta water to loosen your sauce, if needed.

Serve immediately topped with more shredded basil, or small basil leaves, pepper, and a generous shower of cheese.