Peel zucchini lengthwise with a vegetable peeler to create long strips.
Arrange the zucchini strips flat on a paper towel-lined baking sheet; lightly salt each strip and set aside to dry.
Meanwhile, melt the butter in a large skillet over medium-high heat.
Add the diced pancetta or bacon and garlic; cook for 3 minutes or until golden crisp, stirring occasionally.
Meanwhile, combine the eggs, cheese, crushed red pepper, salt, and ground black pepper in a mixing bowl; whisk until well incorporated and set aside.
Using a paper towel, wipe down the zucchini strips, add them to the skillet with the pancetta, and cook for 1 minute.
Remove the skillet from the heat and immediately pour in the eggs and cheese sauce.
Using two forks, one in each hand, continually lift up the zucchini and pancetta so it mixes easily with the egg mixture, which thickens and cooks but doesn’t scramble; mix until everything is coated.
Garnish with basil, ground black pepper, and grated parmesan.
Serve immediately.
Notes
Drying The Zucchini: Ensure zucchini strips are thoroughly dried to prevent a watery sauce.
Portion Control: This dish may not be as filling as its pasta counterpart. Be prepared to serve larger portions.
Cooking The Sauce: Remove the skillet from the heat before adding the sauce to avoid overcooking the eggs.
Protein Boost: Add cooked chicken, salmon, or sautéed shrimp.
Extra Veggies: Try cherry tomatoes, peas, or mushrooms.