Prepare your ingredients by cutting the courgettes into thin rounds. In a wide frying pan over high-heat, fry the courgette rounds in vegetable oil. Once golden, put them aside on a layer of kitchen paper to absorb the excess oil.

Meanwhile, bring 2 litres of well-salted water to a boil. Put in the Tagliatelle and cook for 4-5 minutes, depending on personal preference.

Into a separate frying pan, drizzle a generous amount of olive oil. Once hot, add the lightly crushed garlic clove and half of the basil leaves. Allow the mixture to sizzle gently for a few minutes as the oil gets infused by the aromatics and until the garlic is slightly golden.

Transfer the Tagliatelle into the frying pan with the aromatics, making sure some of the starchy pasta water makes it in. Take the frying pan off the heat and add the grated Parmigiano and fried courgettes. Toss the ingredients well to ensure the sauce emulsifies. Add some starchy pasta water to loose the sauce if needed.

Take all ingredients off the heat and toss 40g of diced Provolone in.

Plate, top with fresh basil leaves and breadcrumbs and serve.