1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve about 1 cup of the starchy pasta cooking water before draining the spaghetti.

2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about a minute until fragrant. Then, add the sliced zucchini rounds and sauté for 5-7 minutes until tender and slightly golden.

3. Once the pasta is cooked, add it directly to the skillet with the sautéed zucchini. Gradually pour in the reserved pasta cooking water, tossing the spaghetti to create a creamy, emulsified sauce.

4. Sprinkle in the grated Pecorino Romano cheese gradually while continuously tossing the spaghetti to ensure a smooth consistency. Finally, stir in the freshly chopped basil, reserving a few leaves for garnish.

5. Transfer the Spaghetti alla Nerano to a serving dish and garnish with remaining basil leaves. Serve hot.