Bring a large pot of salted water to a boil. Add 250 grams of pasta and cook according to package instructions until al dente, about 8–10 minutes. Drain the pasta, reserving 1/4 cup of the pasta water, and set aside.

Heat 1 tablespoon of olive oil in a skillet over medium heat. Add 3 minced garlic cloves and sauté for about 1 minute until fragrant.

Pour in the juice and zest of 1 medium fresh orange, stirring to combine with the garlic. Let it simmer for around 2 minutes.

Add 100 ml of heavy cream to the skillet and let it simmer for an additional 2–3 minutes until it thickens slightly.

Gradually mix in 150 grams of grated cheddar and 50 grams of grated parmesan cheese until melted completely into the sauce.

Season the sauce with salt and pepper to taste.

Toss the cooked pasta into the skillet with the cheese sauce. If too thick, add reserved pasta water until desired consistency is reached.

Serve in bowls, garnished with fresh basil leaves and a sprinkle of orange zest if desired.