Finely slice the courgettes into rounds about 3mm thick (this is much easier and faster with a mandoline).

Heat the olive oil in a high-sided pan to 170°C. You can test this by throwing in a round of courgette – it should sizzle immediately.

Fry all of the courgettes in batches until it’s deep golden brown, placing the fried courgettes onto a large paper towel-lined baking tray as you go. Once they're all fried, transfer to a bowl, toss with a tsp of salt and place into the fridge. You can skip the rest in the fridge and this will still be delicious, but leaving them for a few hours, or even better overnight, will really deepen the flavour of the courgettes. It’s also a great way to get ahead the day before.

Place a large frying pan over a low heat and add the courgette, a quarter of the butter and 2 tbsp of water. Warm gently, stirring occasionally.

Put the spaghetti on to boil in lightly-salted water. Once the pasta is still nice and al dente, transfer to the pan with the courgettes along with 100ml of the cooking water. Tear in the basil leaves, add the remaining butter and stir vigorously.

Add most of the cheese (save 2 tbsp for garnish) then continue stirring to make a creamy, glossy sauce that coats the pasta.

Plate up and top with the cheese.