Bring a medium pot of water to a boil, add a pinch of salt, and cook the whole wheat spaghetti until al dente, about 8-9 minutes.
While the pasta is cooking, finely dice the chicken breast and the pancetta into uniform pieces.
Place a large non-stick skillet over medium heat and add the pancetta, cooking until it becomes golden and crispy.
Add the diced chicken to the skillet with the pancetta and sauté for 5-6 minutes until the chicken is browned and cooked through.
Stir in the minced garlic and the spiralized zucchini, cooking for just 2 minutes until the zucchini is slightly softened but still has a bite.
In a small bowl, whisk together the egg and the grated parmesan cheese until well combined.
Reserve 2 tablespoons of the starchy pasta water, then drain the spaghetti.
Turn off the heat on the skillet and add the hot pasta and reserved water to the chicken and zucchini mixture.
Immediately pour the egg and cheese mixture over the pasta, tossing vigorously for 1 minute to create a velvety, creamy sauce that coats every strand.
Season with sea salt and black pepper, then serve immediately while hot.