Rinse the zucchini under cold water and cut into thin strips.
In a large skillet over medium heat, sauté the onion in olive oil until translucent. Add the pancetta and cook until golden.
Add the zucchini and salt and pepper. Allow the zucchini to soften and turn golden.
Cook the pasta until al dente and drain. Add the pasta to the skillet with the zucchini mixture and cook together for a couple of minutes. (If the mixture seems dry, add a few tablespoons of the pasta water).