Begin by filling a large pot with water and bringing it to a rolling boil. Add a generous pinch of salt, then drop in spaghetti. Cook for 8-10 minutes until al dente. Reserve about 1 cup of pasta water before draining.

While the spaghetti is cooking, heat a large skillet over medium heat and add the olive oil. Once shimmery, toss in the minced garlic and sauté for about 1 minute.

Add the sliced zucchini to the skillet and sauté for 5-7 minutes until softened and golden, enhancing their sweetness.

Once the zucchini is ready, drain the cooked spaghetti and add it to the skillet. Pour in some reserved pasta water, starting with half a cup. Toss to coat in the creamy sauce.

Sprinkle in the grated Pecorino Romano cheese, stirring continuously to allow it to melt. Adjust creaminess with more reserved pasta water as needed. Season with salt and pepper to taste.

Plate the pasta and distribute the zucchini evenly. Garnish with extra cheese and fresh basil leaves before serving.