Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Reserve ½ cup of pasta water before draining.

Step 2: Prepare the Zucchini

1. While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat.
2. Add the zucchini and sauté until tender but still slightly crisp (about 3-4 minutes). Remove from the skillet and set aside.

Step 3: Cook the Bacon

1. In the same skillet, add the diced bacon or pancetta and cook until crispy. Remove with a slotted spoon and set aside, leaving the rendered fat in the skillet.

Step 4: Make the Sauce

1. In a small bowl, whisk together the eggs and grated Parmesan cheese until smooth. Season with a pinch of salt and pepper.

Step 5: Combine Everything

1. Lower the heat under the skillet to medium-low. Add the minced garlic to the bacon fat and cook for 30 seconds until fragrant.
2. Add the drained pasta to the skillet and toss to coat.
3. Quickly stir in the egg and Parmesan mixture, tossing constantly to prevent the eggs from scrambling. Add reserved pasta water, a tablespoon at a time, to create a creamy sauce.
4. Fold in the sautéed zucchini and crispy bacon. Toss well to combine.

Step 6: Serve

1. Divide the carbonara into bowls and garnish with extra Parmesan cheese, freshly ground black pepper, and parsley if desired.
2. Serve immediately while warm.