1

Heat 1 tsp olive oil in a large non-stick frying pan. Cook bacon, stirring occasionally, for 3 minutes or until light golden. Transfer to a large bowl.

2

Heat 3 tsp olive oil in same pan. Add mushrooms and garlic. Cook, stirring often, for 3 minutes or until mushroom is tender. Transfer to bowl.

3

Cook pasta in a large saucepan of boiling salted water, following packet instructions, adding peas in last 2 minutes.

4

Meanwhile, crack eggs into bowl. Whisk until well combined. Use a spiraliser to prepare zucchini. Add to bowl.

5

Drain pasta and add immediately to egg mixture. Using 2 dessert spoons, toss mixture, working quickly until well combined and creamy. Season with salt and pepper. Divide among serving bowls. Top with parmesan.