pancetta, coarsely chopped
zucchini, sliced very thin
parmesan cheese, grated
Heat a large frying pan and saute the pancetta until clear.
Remove the meat and fat from the pan.
Drain and discard the fat and set the meat aside.
Add the olive oil to the pan and saute the garlic for just a moment.
Add the well-drained zucchini and saute over high heat until the zucchini is hot but not mushy.
Cook the pasta (I prefer penne with this dish) and toss the above with the cooked pasta, adding the pancetta, cheese and salt and pepper to taste.
* Note: American bacon will work instead of pancetta, but the flavor is very different.