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Fill a medium large pot with water, and bring to a boil. Add salt until water tastes seasoned.
Cut pancetta into ¼″ wide strips.
Cut zucchini in half length wise then into ¼″ pieces.
Heat a medium large saute pan, add pancetta, cover and cook on medium-low heat until fat has ‘melted’ (approx. 15-20 mins). Pancetta should be brown but still soft and chewy when done cooking.
With a large slotted spoon remove the pancetta from the pan and set aside. Leave the fat in the pan.
Add the zucchini. Cover and cook on medium heat until the zucchini has fallen apart. About 20 minutes.
Add the pancetta back to the zucchini, stir, and remove from heat.
Add pasta to water, stirring every 2 minutes. Cook pasta 2-3 minutes before ‘al dente’. Reserve 1 ½ cups pasta water.
Finely grate (optional) parmigiano reggiano.
Once pasta is done cooking, place the zucchini and pancetta mixture onto medium heat. Quickly strain pasta and add to pan. Turn heat up to high and continue stirring. If pasta appears to get ‘dry’ add a little pasta water. Cook for additional 2-3 minutes until everything has combined.
Add cheese. Turn off heat and continue to stir until cheese is completely combined.
Plate immediately. Finish with 1 tsp of olive oil or more parmigiana reggiano. Enjoy!