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Put a large pot of water on to boil for the spaghetti.
In a pan over medium-high heat, add the garlic clove and olive oil so the mixture sizzles and the oil gets infused by the garlic. When just golden, remove the garlic and add the courgette rounds. Toss every now and then, letting them fry away until tender but not brown.
In the meantime, add salt to the boiling water, then place spaghetti in the pot.
Drain the courgette on paper towels and season with a pinch of salt and some freshly ground pepper. Keep warm. Blend together about a third of the courgette and about 60 ml of water from the pot of pasta—I use a glass jar with a handheld blender for this. Set aside.
When the spaghetti is al dente (about 1 minute before the suggested cooking time on the packet), drain, saving about ½ cup of the cooking water.
Return the spaghetti to the pan and toss it with the purée, the grated cheese, the fried courgette, and the cold knob of butter. Quickly toss, using tongs or a spatula to help you. You want the spaghetti to be silky and just coated with the purée, not dry but not watery either. If it’s too dry, add cooking water a little at a time. Scoop into bowls and top with a little more parmesan and serve immediately.