Spaghetti with Zucchini and Guanciale

Steps

1. Cook guanciale and olive oil in a medium Dutch oven over medium-high heat, stirring occasionally, until crisped, about 5 minutes. Transfer guanciale to a plate with a slotted spoon.
2. Reduce heat to low and cook garlic, red pepper flakes, and a pinch of salt in the same pan, stirring often, until garlic is softened and lightly golden, 1-2 minutes.
3. Increase heat to medium-high, add white wine, and bring to a boil. Cook until almost completely reduced, about 4 minutes.
4. Add grated zucchini and salt. Cook, stirring often, until zucchini is softened significantly but still pale green, 15-18 minutes. Reduce heat to low.
5. Meanwhile, cook pasta in a large pot of boiling salted water until very al dente, about 3 minutes less than package directions. Drain, reserving 2 cups pasta cooking liquid.
6. Add guanciale, drained pasta, 1/2 cup pasta cooking liquid, Parmesan, and butter to the zucchini mixture.
7. Increase heat to medium-high and cook, stirring and adding more pasta cooking liquid as needed, until pasta is al dente, coated in sauce, and glossy, about 3 minutes. Season with more salt to taste.
8. Divide pasta among shallow bowls and top with more red pepper flakes if desired.