For Zucchini Noodles

In a large nonstick skillet, add 1 tablespoon of oil and sauté the zucchini noodles until they are tender but crisp. If using frozen zoodles, let them cook until all water is evaporated. Remove from the skillet and set aside while you prepare the sauce.

If using pasta that requires boiling, cook according to package directions. Reserve one cup of pasta water before straining. Toss a little oil in the noodles to prevent sticking while you make the sauce.

For the Sauce

In your large nonstick skillet, melt 4 tablespoons of butter. Let the butter cook until it is slightly browned and very fragrant but do not let it burn, about 1 minute.

Add the garlic and sauté 1 to 2 minutes. Add the peas and bacon and cook 2 to 3 minutes, stirring frequently.

While stirring, slowly add the pasta water. Add the salt and pepper. Let this simmer for 2 to 3 minutes.

Add the cheese and stir continuously until all the cheese is melted and the sauce is smooth, about 2 to 3 minutes. Shredded cheese may take longer.

Turn off the heat. Add the egg yolks and stir quickly to combine without cooking.

Add the noodles into the sauce and use tongs to toss well.

Garnish with fresh minced parsley and serve hot.