In a Large pot bring water to a boil on high heat, adding a generous amount of salt. Add the pasta, stirring occasionally so as not to stick and cook 2 minutes less than package instructions. Reserve ½ cup of cooking water.
In the meantime, in a large, deep saucepan over medium heat toss in the pancetta sautéing until it gets slightly brown. Reduce the heat to low and with a slotted spoon remove the pancetta from the pan to a plate.
While the pan is hot, increase heat and pour the oil in the fat of the pancetta. Add the zucchini, sprinkle with salt and toss for just a minute. You don’t want the zucchini to become soft but instead to retain their crispiness. Take out the zucchini to a different plate from that of the pancetta.
As the pan is hot add 3-4 tablespoons from the pasta water and whisk in the cream. Bring to a bubble and stir in the Gorgonzola, about 2 minutes, until it melts. Add the nutmeg, reduce heat and return the pancetta to the pan.
Strain the pasta and return to the pan of the gorgonzola and the pancetta. On medium heat toss the pasta for a minute so as the sauce goes to every single piece of the pasta. Carefully toss in the zucchini, season with pepper and serve in a flat dish topping with the Parmesan cheese.