Zucchini Noodle Carbonara with Crispy Bacon

Spiralize the 5 zucchini using a spiralizer on the medium thickness setting. If you don't have a spiralizer, use a vegetable peeler to create ribbons. Place the zucchini noodles on paper towels and sprinkle with 1/2 teaspoon salt to draw out moisture.

In a large bowl, whisk together 4 large eggs and 2 egg yolks. Add 3/4 cup grated Parmesan cheese and 1/2 cup Pecorino Romano cheese, reserving the remaining 1/4 cup Parmesan for garnish. Mix well and set aside.

Mince 3 garlic cloves and chop 1/4 cup fresh parsley. Set aside.

Cut 8 slices of bacon into 1/2-inch pieces. In a large skillet over medium heat, cook the bacon until crispy, about 8-10 minutes. Remove bacon with a slotted spoon and place on paper towels, leaving the bacon fat in the pan.

Add 1 tablespoon olive oil to the bacon fat and sauté the minced garlic for 30 seconds until fragrant. Be careful not to burn it.

Pat the zucchini noodles dry with paper towels. Add them to the skillet and cook for 2-3 minutes, tossing frequently with tongs until just tender but still slightly crisp.

Turn off the heat and quickly add the bacon back to the pan. Toss to combine.

Working quickly, pour the egg and cheese mixture into the skillet, tossing constantly with tongs to coat the noodles and create a creamy sauce. The residual heat will cook the eggs without scrambling them.

Season with 1 teaspoon freshly ground black pepper and 1/4 teaspoon red pepper flakes. Taste and adjust seasoning if needed.

Serve immediately, garnished with the reserved Parmesan cheese and chopped parsley.