Bring a large pot of salted water to a boil. Add 250g of pasta and cook until al dente, around 8-10 minutes. Drain the pasta, reserving 1/4 cup pasta water.

In a large skillet, heat 1 tablespoon of olive oil 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 orange into the skillet with the garlic. Simmer for about 2 minutes.

Stir in 100ml of heavy cream and simmer for another 2-3 minutes until the sauce thickens slightly.

Gradually add 150g of grated cheddar and 50g of grated Parmesan cheese, stirring until melted and smooth.

Season with salt and pepper to taste.

Add the drained pasta to the skillet, tossing to coat with the sauce. Add reserved pasta water if needed for consistency.

Serve the pasta in bowls, garnished with fresh basil leaves and additional grated orange zest.