Heat a large skillet over medium/high for two minutes. Add bacon and cook until crispy, about 7-10 minutes.

Mix the eggs and cheese together in a small mixing bowl. Set off to the side.

After the bacon has been cooked, remove it from the pan using a slotted spoon. Drain off about 3/4 of the bacon fat leaving just a little in the pan. Reduce the heat to low.

Add the garlic and zucchini noodles. Use tongs to toss the noodles for about 2 minutes until they start to deepen in color.

Add the egg mixture along with salt and a good amount of freshly ground black pepper. Work quickly to continually toss the noodles in the sauce.

Add the bacon back in and continue to toss and turn until the sauce is creamy and cooked through, about 3 minutes.

Cut the noodles a few times using kitchen scissors. Portion into two large servings. Top with more cheese and parsley.