Spaghetti al Melone

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1 pound spaghetti pasta

1 1/2 cups grated Parmesan

1 (2 pound) cantaloupe, peeled, seeded, and cut into 1-inch pieces to yield about 4 cups

1 cup heavy whipping cream

1/2 stick (4 tablespoons) unsalted butter, diced into 1/2-inch pieces, at room temperature

1/4 cup whiskey

2 tablespoons fresh lemon juice (from 1/2 large lemon)

1 tablespoon kosher salt, plus extra for seasoning

1/2 teaspoon freshly ground black pepper, plus extra for seasoning