In a very large frying pan, saute the onion in a good splash of olive oil over medium high heat.

Meanwhile, in a large pot of boiling salted water, cook the pasta to al dente according to package instructions. 

Reduce to medium heat then add the ham/bacon and garlic to the hot pan and cook, stirring, until the onion is transparent.

Add the wine and cook until it no longer smells alcoholic.

Add the chopped zucchini and cook another few minutes (meanwhile prepare the pasta).

Stir through the cream and bring to a simmer, stirring occasionally, until the zucchini is cooked (a couple of minutes).

Add a pinch of salt (or more) and two big pinches of black pepper (or to taste) and remove the pan from the heat.

Add the hot pasta and beaten egg mixture and use tongs to toss it all together. Work quickly so you don’t end up with scrambled eggs on top. You may need to add a ladleful of the reserved cooking water to create a silky sauce.  

Serve topped with grated parmesan (& lemon zest if desired).