Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Halve the tomatoes. Using a zester or the small side of a box grater, finely grate the lemon to get 1 teaspoon of zest (or 2 teaspoons for 4 servings). Quarter and deseed the lemon(s). Tear the mozzarella into bite-sized pieces; place in a bowl. Add the sour cream and lemon zest. Season with salt and pepper; stir to combine.

In a large, high-sided pan (or pot for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until browned and cooked through. Transfer to a paper towel-lined plate. Wipe out the pan.  

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini; season with salt and pepper. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the halved tomatoes; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Carefully add the tomato paste, garlic pesto, the juice of 2 lemon wedges (or 4 wedges for 4 servings), and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined.

Add the pasta, cream (shaking the packet before opening), and 2 tablespoons of water (or 4 tablespoons for 4 servings); season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until combined and the pasta is heated through. Turn off the heat. Serve the finished pasta topped with the cooked pancetta and creamy mozzarella. Serve the remaining lemon wedges on the side. Enjoy!