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1
Cook pancetta in medium skillet over medium heat until brown, stirring often, about 8 minutes.
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2
Using slotted spoon, transfer pancetta to paper towels; drain.
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3
Pour off all but 2 tablespoons drippings from skillet.
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4
Add cream, garlic, and crushed pepper to drippings in skillet; bring to boil.
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5
Set aside.
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6
Heat oil in heavy large skillet over medium-high heat.
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7
Add zucchini; saute until tender, stirring occasionally, about 10 minutes.
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8
Transfer to large plate.
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9
Season to taste with salt and pepper.
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10
(Pancetta, cream mixture, and zucchini can be made 2 hours ahead.
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11
Let stand at room temperature.)
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12
Cook pasta in large pot of boiling salted water until just tender but still firm to bite.
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13
Drain well.
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14
Return pasta to pot.
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15
Meanwhile, place eggs in their shell in small bowl.
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16
Add enough hot water to cover.
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17
Let stand 5 minutes.
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18
Crack eggs into large bowl and whisk to blend.
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19
Bring cream mixture to boil in skillet.
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20
Gradually whisk hot cream mixture into eggs.
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21
Mix in 1/2 cup Parmesan cheese.
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22
Add sauce to pasta and toss over medium heat until sauce coats pasta (do not boil).
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23
Add pancetta and zucchini and toss to heat through.
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24
Season with salt and pepper.
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25
Serve, passing remaining cheese.
