Make zucchini noodles using spiralizer (or use store-bought zoodles).
Heat olive oil in a pan and sear pancetta pieces until crispy.
Bring a pot of salted water to a boil and cook zucchini noodles and for about 1 minute. Strain and reserve one cup of zoodles water.
In a bowl combine egg yolks, Parmesan, salt and pepper and ¼ cup of zoodles water. Whisk the sauce until combined.
Add chopped parsley and zucchini noodles to the pan with the pancetta, toss well and heat through for 1 minute.
Add the sauce to the pan and stir until combined. If the pasta is too dry, add some more zoodles water.
Serve immediately sprinkled with extra Parmesan on top.