Bring a large pot of generously salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve 150ml of pasta cooking water before draining.

While the pasta cooks, melt the butter in a large deep skillet over medium-low heat. Add the minced garlic and cook for 1-2 minutes until fragrant but not browned.

Remove the skillet from heat and stir in the lemon zest and lemon juice, whisking to combine with the butter.

Add the drained pasta directly to the skillet. Toss well to coat the pasta evenly with the lemon butter sauce.

Gradually add the grated Pecorino Romano cheese while tossing continuously, adding splashes of reserved pasta water as needed to create a smooth, creamy sauce that clings to the pasta.

Fold in the fresh parsley and chives. Season with black pepper and salt to taste.

Serve immediately in warmed bowls, garnished with extra Pecorino Romano, fresh basil leaves, and an extra twist of black pepper.