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Using a mandoline or a knife, cut the courgettes into roughly 2mm-thick rounds, then pat dry with a clean tea towel.
Heat a good amount of oil in a frying pan over a medium-low heat, then fry the courgette in batches until golden on both sides.
Lift out with a slotted spoon and on to a plate, keeping the oil in the pan.
Cook the spaghetti in boiling salted water.
Meanwhile, in the same frying pan over a medium-low flame, gently fry the garlic in the oil remaining until golden.
Remove and discard the garlic, then add three-quarters of the courgettes, rip over the basil leaves, then let them take on the flavour for a minute.
Drain the spaghetti, reserving a little of its cooking water, or lift directly into the pan with the courgettes and basil with a spider sieve, adding a ladle of water and half the cheese. Finish cooking the pasta over a very low heat, gradually adding more water and the remaining cheese, stirring and jolting the pan until a sort of cream is created.
Divide between four plates, topping then top each with a few of the remaining courgettes you set aside and a generous grind of pepper.