Cut the pancetta into small cubes and sauté in oil over low heat. Meanwhile, slice the zucchini very thinly into rounds.

Remove the pancetta and add the zucchini to the pancetta oil. Sauté, then deglaze with the brandy. Add salt and a couple of tablespoons of water to finish cooking.

Bring a pot of water to a boil and add the pasta with salt. Crack the eggs into a bowl and beat them together.

Add the crispy pancetta and cooked pasta to the zucchini, and toss to combine.

With the heat off, add the eggs and a handful of grated Parmesan cheese. Toss and serve the zucchini carbonara immediately.