Bring a large pot of water to boil, salt water and add potatoes. Cook 3-4 minutes, remove with spider or slotted spoon to a cold water bath; drain and dry. Add pasta to water to boil. Toss pasta with tongs occasionally and cook 7-8 minutes.
Meanwhile, in a large skillet heat EVOO, 4 turns of the pan, over medium heat. Add guanciale or pancetta and render 3 minutes. Add onions or shallots and swirl a minute; add zucchini, dried potatoes, salt, pepper and thyme, and toss 5 minutes. Add garlic and toss a minute or two more.