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

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

Stir in the juice and zest of the orange and let it simmer for about 2 minutes, allowing the citrus to mingle with the garlic.

Pour in the heavy cream and simmer for 2-3 minutes until the sauce begins to thicken.

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

Season with salt and black pepper to taste, adjusting as necessary.

Add the drained pasta to the skillet and toss gently to coat. If the sauce is too thick, add reserved pasta water until desired consistency is reached.

Divide the pasta into serving bowls and garnish with fresh basil leaves and additional grated orange zest before serving.