Cook the pasta to al Dente according to package directions.  Don’t forget to salt the pasta water.  Drain the pasta, but reserve ⅓ cup of pasta water.  Transfer pasta to a large bowl and set aside.  In a saucepan over medium heat add the pasta water and heavy cream and bring to a simmer.  Add ½ cup Romano cheese and pepper and whisk.  Simmer for 2-3 minutes to let the sauce thicken and remove from heat.

In a small skillet over medium heat, add the butter and chopped zucchini and saute until it softens.  Remove from heat and set aside.

To the pasta, add the tomatoes, zucchini, ½ cup Romano cheese, artichoke hearts and pancetta/bacon (if using).  Add the cheese and pepper sauce and mix well carefully.  Transfer to your favorite serving dish and sprinkle the top with a little more cheese.  Serve and eat while still warm or chill to serve cold later.  Enjoy!