Begin by bringing a large pot of water to a rolling boil, and generously salt the water. Once boiling, add the pasta and cook for about 10 minutes.

While the spaghetti is cooking, use a fork to break up any larger pieces of crumbled Mizithra cheese and set it aside in a bowl.

Once you've drained the pasta, return it to the pot over low heat. Drizzle in the extra virgin olive oil and add the minced garlic. Toss the spaghetti until evenly coated.

Next, fold in the crumbled Mizithra cheese, allowing it to melt and blend with the pasta, creating a creamy texture throughout.

Remove the pot from heat and sprinkle freshly ground pepper and lemon zest over the dish. Serve immediately, topping with fresh basil leaves.