Begin by spiralizing 2 medium zucchinis using a spiralizer until they resemble a spaghetti-like texture. Place them onto a clean kitchen towel to absorb excess moisture.

In a large skillet, heat over medium heat and add 6 slices of diced bacon, cooking for about 6-8 minutes or until crispy.

With the skillet still over medium heat, add 3 minced garlic cloves to the bacon drippings. Stir for about 1 minute, ensuring that it doesn’t burn.

Add the prepared zoodles to the skillet, tossing them gently with the garlic for about 2-3 minutes until slightly tender.

In a medium bowl, whisk together 2 large eggs, 1/2 cup of grated Parmesan cheese, and a pinch of salt and pepper until smooth.

Remove the skillet from heat and quickly pour the egg mixture over the zoodles, stirring vigorously for about 30 seconds until the sauce coats the zoodles.

Fold in the crispy bacon and give everything a gentle stir to combine. Serve immediately, garnished with extra Parmesan and black pepper.