Heat the olive oil, shallot and guanciale in a large skillet over meium heat. cook until the guanciale has rendered its fat and is slightly crisp
tumble in the zucchine and season with salt and pepper (be mindful of the salt as the guanciale is salty). continue to cook until the zucchine is softened - 5-7 minutes
cook the pasta in a large pot of salted water (2-3 minutes for fresh pasta)
use tongs to pull the pasta from the water directly into the skillet, along with some pasta water
add in the parmigiano and toss to combine - add more pasta water if needed to create a silky sauce with the guanciale fat and the parmigiano
sprinkle in the herbs, toss once more and serve immediately
