1/2 medium onion
2 cups pasta water
1/2 cup grated Parmigiano
To a sauté pan add pancetta and render. Remove the pancetta with a slotted spoon leaving the rendered fat behind. Add the onion to the pan and sauté until translucent. Add zucchini to the pan and cook until fork tender. Add the zucchini and onion mixture into a blender with 1 cup of pasta water. Blend until smooth.
Toast 1/4 cup of breadcrumbs with a few tablespoons of grated Parmigiano and set aside.
Boil the spaghetti and salted water to al dente. With the heat off, add the spaghetti to the pan you cooked the zucchini in, add the zucchini cream and stir to combine (Add more pasta water if needed). Add in grated cheese and stir until you achieve a creamy consistency. Top the pasta with a drizzle of olive oil, toasted bread crumbs, and crispy pancetta.