Spiralize the zucchini: Use a spiralizer to make long noodles. If you’re buying pre-spiralized, pat them dry before cooking. Place the zoodles on a clean towel and gently squeeze to remove excess moisture. This helps prevent a watery sauce.

Mix the sauce base: In a bowl, whisk together the eggs, grated Parmesan, a pinch of salt, and plenty of cracked black pepper. For a richer sauce, whisk in the optional heavy cream. Set aside.

Cook the bacon: Add bacon or pancetta to a large skillet over medium heat. Cook until crisp and the fat has rendered, about 6–8 minutes. Transfer the bacon to a paper towel–lined plate. Keep 1–2 tablespoons of the fat in the pan.

Sauté the garlic: Lower the heat slightly. Add minced garlic to the skillet and cook for 30 seconds, stirring, until fragrant. Don’t let it brown.

Cook the zoodles: Add the zucchini noodles to the pan with a light sprinkle of salt. Toss over medium heat for 2–3 minutes until just tender but still a bit firm. You want them al dente, not limp.

Remove from heat: Turn off the heat. Let the skillet cool for 30–45 seconds. This prevents the eggs from scrambling in the next step.

Add the sauce: Pour the egg-Parmesan mixture over the warm zoodles. Toss quickly and continuously so the residual heat gently thickens the sauce. If the mixture looks too thick, add a tablespoon of warm water or a splash of cream to loosen.

Finish with bacon: Stir the crispy bacon back into the skillet. Taste and adjust seasoning with more pepper and a pinch of salt if needed.

Serve: Plate immediately. Top with extra Parmesan, a drizzle of olive oil if you like, and chopped parsley.