1.In a large pan, cook pasta in boiling salted water, uncovered, until just tender; drain.
2.Meanwhile, heat the oil in a large frying pan; cook zucchini and garlic, stirring, until zucchini is just tender.
3.In the another pan, cook pancetta until crisp, set aside to drain on absorbent paper.
4.Combine the hot pasta with the zucchini mixture and remaining ingredients; season to taste with salt and pepper.
5.Divide between bowls and garnish each bowl with a couple of slices of pancetta.
Pappardelle is a wide ribbon pasta; you can substitute fettuccine or spaghetti, if desired.Note