Cook the spaghetti in salted water until al dente. Wash and slice the courgettes. Fry the panacetta in a frying pan without fat for 5-6 minutes until crispy.
Drain on kitchen paper and break into pieces. Heat the oil in the pan and fry the courgette slices for
for 3-4 minutes, season with salt and pepper. Mix the eggs and Parmesan, saving some Parmesan for serving, in a bowl. Whisk in a bowl and season with pepper.
Drain the pasta and add to the courgettes, dripping wet. Quickly mix in the egg mixture without that it stiffens.
Fold in the panacetta and arrange on plates. Garnish with parsley and parmesan.