Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until it is al dente. Reserve ½ cup of the pasta cooking water before draining the pasta.

In a large pan, heat the olive oil over medium heat. Add the minced garlic and lemon zest. Cook for about 60 seconds until fragrant, being careful not to burn the garlic.

Add the reserved hot pasta water, lemon juice, parmesan cheese, cream cheese, shredded basil, and black pepper to the pan. Stir until the mixture is smooth and creamy.

Drain the spaghetti and add it to the pan with the sauce. Toss until the pasta is well coated and combined. Adjust seasoning with salt and pepper as needed. Serve warm with a drizzle of extra virgin olive oil and more grated parmesan on top.