In a large pot, bring salted water to a rolling boil. Add pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and reserve ¼ cup of cooking water.

Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

Stir in the zest and juice of the orange. Simmer gently for about 2 minutes.

Pour in heavy cream, stirring to combine. Let simmer for another 2-3 minutes until slightly thickened.

Gradually add grated cheddar and Parmesan cheese, stirring until melted and smooth.

Season the sauce with salt and pepper to taste.

Add cooked pasta to the skillet, tossing gently to coat. If the sauce is too thick, add reserved cooking water to reach desired consistency.

Spoon into serving bowls and garnish with fresh basil and extra orange zest.