Bring a pot of water to boil. Add coarse sea salt to season. Add the orzo pasta to the boiling water and boil for nine minutes. Remove and drain and set aside.
In a large skillet on low-medium heat, cook the diced pancetta and onion (diced). Drizzle the olive oil in the pan before adding the ingredients. Cook for 15 minutes until the pancetta is cooked and the onion is transculent.
Add the white wine to the pancetta and onions and increase the heat to medium-high. Reduce the wine by 1/3 to a 1/2. Then add the zucchini and cooking for about 10 minutes or until the zucchini is tender. Season with salt and pepper.
Turn off the heat and add the orzo and the cheese to the skillet with the pancetta, onion and zucchini. Toss to combine and enjoy!