Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the spaghetti and set aside.

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.

Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese until melted and the sauce is smooth.

Add the lemon juice, lemon zest, and chopped basil to the sauce. Season with salt and pepper to taste. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.

Add the cooked spaghetti to the skillet. Toss well to coat the pasta evenly with the sauce. Heat for another minute to warm through.

Plate the spaghetti and garnish with extra basil leaves and lemon wedges. Enjoy your delicious Spaghetti with Lemon, Basil and Cream Sauce!