Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente, about 8-10 minutes. Drain, reserving ¼ cup of cooking water.

Heat olive oil in a skillet over medium heat. Add minced garlic and sauté until fragrant and slightly golden, about 1 minute.

Stir in the juice and zest of the orange, simmer for about 2 minutes, stirring occasionally.

Pour in the heavy cream and simmer for 2-3 minutes until the sauce slightly thickens.

Gradually add the cheddar and parmesan cheese, stirring until melted and smooth, about 3-4 minutes.

Season the sauce with salt and freshly cracked black pepper to taste.

Add the drained pasta to the skillet, tossing gently to coat. Use reserved pasta water for desired consistency.

Serve in bowls, garnished with fresh basil leaves and grated orange zest.