Wash and dry the zucchinis. Using a spiralizer, create noodles and place them in a colander over the sink. Sprinkle lightly with salt and let sit for about 10 minutes to draw out excess moisture.

Heat a skillet over medium heat. Add diced pancetta and cook for 5-7 minutes until crispy and golden. Transfer pancetta to a paper towel-lined plate, reserving the rendered fat in the pan.

In a mixing bowl, whisk together eggs, Parmesan cheese, black pepper, and dairy-free milk or cream if using. Ensure eggs are at room temperature to avoid curdling.

Add olive oil to the pancetta fat in the skillet. Pat zucchini noodles dry with paper towels, then add to the pan. Cook over medium heat for 2-3 minutes, tossing gently until just tender but still al dente.

Remove skillet from heat. Quickly pour the egg and cheese mixture over the noodles, tossing swiftly to coat evenly. The residual heat will gently cook the eggs, forming a creamy sauce. Add a splash of reserved pancetta fat or dairy-free milk if the sauce is too thick.

Stir in the crispy pancetta pieces. Taste and adjust seasoning with more pepper or salt if needed.

Serve immediately, garnished with extra Parmesan and freshly ground black pepper.