Spiralize zucchini into long, noodle-like ribbons using a spiralizer
Line a baking sheet with a few layers of paper towels. Lay zucchini noodles down and sprinkle with salt (the salt helps draw out some of the excess moisture in the zucchini, which otherwise results in a watery sauce once combined with heat). Top with another few layers of paper towels, a cutting board and some heavy items, such as books or pots. Let sit for 10 minutes.
Transfer noodles to a colander and rinse thoroughly with cold water to remove salt. Gently squeeze and shake zucchini noodles to remove excess water and lay them down on fresh paper towels. Top with a few more layers of paper towel, the cutting board and the heavy items. Let dry for another 10 minutes.
Meanwhile, heat a large cast iron skillet over medium heat and add 1 tsp of the oil. Add pancetta, cook until crisp and remove pancetta to a small dish.
Return pan to stove over medium heat. Add remaining olive oil and the shallot; stir for 2 minutes. Add garlic and stir for 1 minute. Next, add peas and stir until thawed through, about 2 minutes. Finally, add zucchini noodles, increase heat to medium high and sauté for 2 to 3 minutes or until fully warmed through. Turn off heat.
Beat together eggs, egg yolk and cheese; add to pasta and toss gently until coated. After 2 minutes, stir in cooked pancetta
Divide between bowls, add additional cheese for garnish (if desired) and season with salt and pepper.
Per serving: 541 calories, 33 g protein, 34 g fat (14 g saturated fat), 28 g carbohydrates, 9 g fibre, 365 mg cholesterol, 1,905 mg sodium