Spiralize the zucchini using a spiralizer and set aside.

In a skillet, heat olive oil over medium heat. Add diced pancetta and cook until crispy, about 5-7 minutes.

Add minced garlic to the skillet and sauté for an additional 1-2 minutes until fragrant.

In a mixing bowl, whisk together egg yolks, Parmesan cheese, and black pepper.

Remove the skillet from heat and quickly add the zucchini noodles, tossing to combine.

Pour the egg mixture over the noodles and toss quickly to create a creamy sauce, adding a splash of reserved pasta water if needed.

Season with salt to taste and serve immediately, garnished with extra Parmesan cheese.