Step 1: Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve 1 to 1.5 cups of the starchy pasta water.
Step 2: While the pasta cooks, prepare your aromatics and herbs: finely mince the garlic, zest both lemons, then juice them. Chop your fresh parsley and basil.
Step 3: In a large skillet or pan, heat the olive oil over medium-low heat. Add the minced garlic and sauté gently for 1-2 minutes until fragrant, being careful not to burn it.
Step 4: Add the lemon zest to the skillet and cook for another 30 seconds, allowing its oils to release. Stir in the red pepper flakes, if using.
Step 5: Drain the cooked pasta, reserving the water. Add the hot, drained pasta directly to the skillet with the garlic and lemon mixture. Pour in the fresh lemon juice and about 1/2 cup of the reserved pasta water. Toss vigorously to combine, ensuring the pasta absorbs the flavors.
Step 6: Stir in the freshly grated Parmesan cheese until melted and creamy. Continue to add more reserved pasta water, a splash at a time, until the sauce reaches your desired consistency – it should be glossy and lightly coat the pasta.
Step 7: Remove from heat. Stir in the fresh chopped parsley and basil. Taste and adjust seasoning with salt and freshly cracked black pepper. Serve immediately, topped with more Parmesan and a final drizzle of extra virgin olive oil.