Prepare the Zucchini Noodles: Place spiralized zucchini noodles in a colander and sprinkle with 1 tsp of salt Afterward, gently squeeze the noodles with paper towels to remove any remaining liquid. Set aside.

Cook the Bacon: In a large skillet, cook the bacon pieces over medium heat until crispy. Use a slotted spoon to remove the bacon and set it aside, leaving the rendered fat in the pan.

Sauté the Garlic: In the same skillet with the bacon fat, add the minced garlic and cook for about 1 minute, until fragrant. Remove from heat and set aside.

Prepare the Carbonara Sauce: In a small bowl, whisk together the eggs, nutritional yeast, arrowroot starch, sea salt, black pepper, and coconut cream until smooth.

Combine the Sauce and Zucchini: Add the zucchini noodles to the skillet with the garlic and bacon fat. Cook for about 2 minutes over low heat, just until the noodles are warmed. Remove the skillet from the heat, then pour in the egg mixture, stirring constantly. The residual heat will cook the eggs and create a creamy sauce without scrambling.

Incorporate the Bacon and Plate Up: Return the crispy bacon to the skillet, mixing thoroughly to combine all the ingredients. Adjust the seasoning with more salt and freshly cracked black pepper as needed. For a finishing touch, sprinkle with chopped parsley and a dash of crushed red pepper flakes for added spice.