1. Cook spaghetti according to package directions. Drain, reserving one cup of the cooking water.
Heat a large, deep skillet over medium-high heat. add pancetta; saute until almost crisp. Add shallots; saute until shallots are golden and pancetta is crisp but not burned.
Add pasta to skillet; toss, cooking over medium heat. Add eggs; scraping pan to loosen cooked egg. Add zucchini; toss well. Add cheese; toss. Stir in half-and-half, salt and pepper. Cook over medium heat until thoroughly heated, adding some reserved pasta cooking water if the mixture seems too dry.
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