Wash and trim the zucchini. Slice it thinly into rounds or strips. Heat a large pan over medium heat, drizzle in olive oil, and add the minced garlic. When the garlic turns fragrant, toss in the zucchini, season with salt and pepper, and sauté it gently for about 15-20 minutes until it becomes soft and slightly golden. Stir occasionally to prevent it from sticking.

While the zucchini is cooking, bring a pot of salted water to a boil. Add the spaghetti and cook it al dente, according to the package instructions. Before draining, save a cup of pasta water to use in the sauce later.

Set aside half of your grated Parmesan and Pecorino cheeses. When the zucchini is tender, add the remaining cheese directly to the pan. Ladle in some of that reserved pasta water to create a creamy, smooth sauce that’s fully coated with cheesy goodness. Blend it all together until you’re happy with the texture.

Drain the spaghetti and add it to the pan with the zucchini and sauce. Toss everything gently over low heat until the pasta is glossy and covered in the rich cheese-and-zucchini sauce. Add a bit more pasta water if needed for the perfect consistency.

Transfer the Spaghetti alla Nerano to plates or bowls and garnish generously with fresh basil leaves. Sprinkle the reserved cheese on top and, if desired, a drizzle of extra olive oil for extra shine.