Bring a large pot of generously salted water to a boiling rolling point. Add spaghetti and cook according to package directions until al dente (approx. 8-9 minutes).

Before draining, carefully ladle out and reserve 1/2 cup of starchy pasta water. Drain pasta and set aside.

While pasta cooks, heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes; cook for 1 minute until fragrant without browning.

Add zucchini ribbons to the skillet and sauté for 2 to 3 minutes until tender-crisp.

Lower skillet heat to low. Add the cooked pasta directly into the skillet with the zucchini.

Pour in half of the reserved pasta cooking water, the remaining 1 tablespoon extra virgin olive oil, lemon zest, lemon juice, and grated Parmigiano-Reggiano cheese.

Toss and twirl the pasta vigorously using tongs for 1 to 2 minutes until a silky, glossy emulsified sauce coats every strand. Add more pasta water if necessary. Season with salt and black pepper.

Divide pasta into serving bowls. Tear open the room-temperature burrata ball and crown the center of the pasta with it.

Garnish with fresh basil leaves, additional lemon zest, cracked pepper, and a final light drizzle of extra virgin olive oil. Serve immediately!