Step 1

Cook the spaghetti in a large saucepan of salted boiling water following packet directions. Drain, reserving 125ml (1⁄2 cup) of the cooking liquid.

Step 2

Meanwhile, heat the oil in a large non-stick frying pan over medium heat. Add the bacon and garlic. Cook, stirring often, for 4-5 minutes or until the bacon is golden and lightly crisp, and the fat is rendered.

Step 3

Meanwhile, whisk the eggs, parsley and half the cheese in a large bowl.

Step 4

Combine zucchini and carrot noodles. Add to the bacon mixture. Cook, stirring gently, for 1 minute or until just tender. Toss through pasta then remove from heat.

Step 5

Gradually add the egg mixture and reserved cooking liquid to the pan, stirring to coat (mixture should be creamy, not curdled). Season well. Divide among serving bowls and top with remaining cheese. Season with pepper and scatter with extra parsley. Drizzle over a little extra oil, if using.