Begin by bringing a large pot of salted water to a rolling boil over high heat. Add 250g of your preferred pasta and cook until al dente according to package directions, usually around 8–10 minutes. Reserve ¼ cup of the pasta cooking water, then drain the rest and set the pasta aside, keeping it warm.

In a large skillet, heat 1 tablespoon of olive oil over medium heat until it shimmers. Add 3 cloves of minced garlic and sauté for about 1 minute, stirring constantly until fragrant but not browned.

Stir in the freshly squeezed juice from 1 medium orange along with its zest, mixing well with the garlic. Allow this mixture to simmer for about 2 minutes.

Pour in 100ml of heavy cream, stirring continuously to combine. Reduce the heat slightly and let the mixture simmer for 2–3 minutes until it thickens slightly.

Gradually add 150g of grated cheddar cheese and 50g of grated Parmesan to the skillet, stirring until they melt completely and the sauce becomes smooth and creamy.

Taste your sauce and season it with salt and pepper to preference, enhancing the flavors of the cheese and citrus.

Add the drained pasta to the skillet, tossing it gently to coat each piece in the creamy orange sauce. If the sauce looks too thick, stir in the reserved pasta cooking water until you achieve your desired consistency.

Spoon the Cheesy Orange Pasta into bowls and top with fresh basil leaves and extra grated orange zest for added flavor and visual appeal.