Creamy Zucchini Pesto Pasta with Crispy Pancetta

0 Add the pancetta to a large skillet over medium heat and cook until the fat renders and the pancetta is golden and crispy. Using a slotted spoon, transfer the pancetta to a plate, leaving the rendered fat in the skillet.
1 Add the zucchini to the skillet and season lightly with salt. Cook, stirring occasionally, until tender and deeply golden around the edges.
2 Transfer the zucchini, along with the rendered pancetta fat and oil remaining in the skillet, to a blender. Add the basil, Parmigiano, olive oil, a pinch of salt, and black pepper. Blend until completely smooth and creamy. Add another small drizzle of olive oil if needed to help it blend.
3 Meanwhile, bring a pot of well-salted water to a boil. Cook the gemelli until al dente. Before draining, reserve at least 1 cup of pasta water.
4 Return the drained pasta to the skillet and turn off the heat. Add the zucchini pesto and a splash of reserved pasta water. Toss until glossy and evenly coated, adding additional pasta water as needed.
5 Divide between bowls and top with the crispy pancetta, additional Parmigiano, fresh basil, and black pepper.