In a skillet cook bacon and pepperoni over medium low heat until crisp.Remove and drain on paper towels. Reserve

Add onion, tomatos and garlic to drippings in pan and soften about 2 minutes

Add broth, cream, lemon, italian seasoning, red pepper flakes, pepper and salt to taste, and red hot. bring to a boil cook 2 minutes.

Add zucchini noodles and combine with sauce , cook just until zucchini is just tender but still bright green, about 4 minutes. Add romano cheese and parsley and pour out onto platter to serve.Top with crumbled bacon and pepperoni

I used the vegetable pasta cutter pictured below to make the zucchini noodles but you can also cut them with a knife