Drop the noodles into a large pot of boiling salted water.

Add the bacon to a large pan on medium-high heat. Fry until crisp, which should only take about 5 minutes if they're cut small enough. Stir frequently so that the bacon doesn't burn. Once browned, remove to a plate and set aside.

Add a small splash of olive oil to the bacon grease in the pan. Toss in the zucchini and fry for 2 or 3 minutes. You want them browned on the outside but still slightly firm to the touch (i.e. not mushy). Add the shallots and garlic and continue frying 1 minute until fragrant. Pour in the cream, add the nutmeg, and grind in a little cracked pepper, then reduce the heat to low while the pasta finishes cooking.

Once the pasta is cooked, drag the noodles into the pan of sauce. Return the bacon to the pan and toss to combine. Add pasta boiling water as needed to thin the sauce out to your desired consistency. Garnish with a little parsley and serve with freshly grated parmesan.