Cut the washed zucchini with a grater or spiralizer to form zucchini ribbons resembling spaghetti. Discard the seeds.
Boil some cups of water in a pot. Toss in the zucchini strips and leave for about a minute. Drain and put aside.
Start making the creamy carbonara sauce in a bowl. Mix the egg and egg yolk together. Lightly throw in half of the Parmesan and all of the cream cheese. Stir the ingredients with a fork. Pep up with salt and pepper. Stir continuously then reserve for later.
Crispy fry the bacon on hot olive oil over medium-high heat until it turns dark brown.
Mix the bacon with the minced garlic for half a minute. Remember to crisp the bacon first before throwing the garlic in so that it will not be burnt.
Plop the zucchini spaghetti in with considerate care. Combine with the bacon and stir for 2 minutes. Do not overcook the zucchini since it will become too soft. Strain any unnecessary liquids if you dislike watery carbonara.
Coat with the sauce and mix hastily. Turn off the heat.
Best eaten hot with chopped cilantro and more Parmesan on top.