Step 1

1 Use a spiralizer to create zucchini noodles (zoodles). If you don’t have a spiralizer, a potato peeler can be used instead to create slightly wider zoodles.

Step 2

2 In a large frying pan, melt butter over medium heat. Add bacon and fry until crispy.

Step 3

3 Set aside the bacon in the pan, including the fat, and allow it to cool.

Step 4

4 Pour heavy cream into a saucepan over medium-high heat and bring to a boil. Add a pinch of salt. Reduce the heat and continue to gently boil until the cream has reduced down by approximately one quarter.

Step 5

5 Remove the saucepan from the heat and allow the cream to reduce in temperature, stir occasionally to prevent a skin from forming.

Step 6

6 In a separate bowl (while the cream is reducing), combine the egg yolks, cooked diced bacon including the fat, and parmesan cheese.

Step 7

7 Add the egg-bacon-parmesan cheese mixture to the just warm sauce, stirring continuously to ensure the egg mixture does not scramble. Add salt and pepper to taste.

Step 8

8 Return the saucepan to medium-low heat to gently warm the sauce. Add the zoodles to the saucepan and warm through (1-2 minutes).