1. Boil the spaghetti in salted boiling water, according to package directions.
2. Meanwhile, using a microplane grater (if you have one, otherwise use a box grater), grate the zest from the lemon into a large mixing bowl. Cut the lemon in half and squeeze the juice into the bowl (GP suggests using the grater as a strainer to ensure the seeds don't get into the bowl). Add the 1 1/2 cups parmesan, pepper, pinch of kosher salt and mix in the olive oil to form a wet paste.
3. When the spaghetti is cooked, reserve some of the cooking water and add 2 or 3 tablespoons of it to the lemon mixture. Add the spaghetti to the bowl and toss to combine, adding another tablespoon or two of pasta water if needed. Roughly tear in a bunch of basil leaves to taste.
4. Serve each portion with a sprinkle of kosher salt, a touch of pepper and a few gratings of parmesan cheese
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