Saute pancetta until slightly brown and almost crispy. Remove from pan, set aside. In the pancetta fat, brown onion and garlic until translucent. Remove from pan and put with the pancetta. In the same pan, heat chicken and peas until warm. Remove from pan and combine with pancetta and onion.
In a sauce pan, combine cream and starch and heat on med-low
In a bowl, combine eggs and Parmesan cheese well. When the cream is hot, temper the cream into the eggs whisking continually. Once egg mixture is warm combine egg and cream sauce with pancetta onion bowl and stir to combine.
Serve immediately over or mixed with Zucchini noodles