Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to the package instructions until al dente, usually around 8-10 minutes. Before draining, reserve about 1 cup of the starchy pasta water. Drain the spaghetti and set aside, keeping it warm.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once the oil shimmers, add 2 minced garlic cloves and sauté for about 1 minute, or until fragrant and just golden.

Add the sliced zucchini to the skillet, gently tossing to coat. Sauté for 5-7 minutes until the zucchini becomes golden and tender, stirring occasionally.

Once the zucchini is cooked, turn the heat to low and add the drained spaghetti to the skillet. Toss the spaghetti with the zucchini mixture, adding a bit of reserved pasta water gradually until the sauce becomes creamy.

Remove the skillet from heat, stir in 1 cup of freshly grated Pecorino Romano cheese and a handful of chopped fresh basil. Season with salt and black pepper to taste.

Plate your Spaghetti alla Nerano in warm bowls and garnish with additional Pecorino Romano and basil leaves. Serve immediately.