Start heating a large pot of boiling water for the pasta.

Wash the zucchini and summer squash. With a vegetable peeler, shave long, flat strips off the zucchini. Shave down until you reach the white fleshy part and then turn the zucchini slightly so and shave another few strips. Keep rotating until you are left with the thick core of white spongy zucchini centre. Do this for 2, 3 or 4 zucchinis or summer squashes, until you get about 2 cups of strips.

Cut the pancetta into bite size pieces and begin frying it in a large, deep frying pan with the olive oil.

Add the pasta to the boiling, salted water and cook according to package instructions to al dente.

Finely chop the garlic and herbs.

When the pancetta is crisp, add the zucchini ribbons, salt, pepper, garlic and herbs. Toss and fry the zucchini for 2 or 3 minutes.

Add the white wine and cook that down for a minute. Then add the goat cheese and stir to melt it into the zucchini and wine. Add the cream and stir it in.

When the pasta is done, add it to the zucchini and sauce. Be sure to reserve at least a half cup of the pasta water.

Toss together and add a few tablespoons of the pasta water. If it is too thick, add some more pasta water. If you have the consistency of the sauce that you like, then serve with a generous amount of freshly grated Parmesan.