Bring a large pot of salted water to a boil. Add spiralized zucchini noodles and cook for 1-2 minutes until just tender but still crisp. Drain well and set aside.
Peel and devein the shrimp if needed, then pat dry. Season lightly with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook for about 2-3 minutes per side until pink and slightly caramelized, then remove from the pan and set aside.
Add diced pancetta or bacon to the same skillet and cook until crispy, about 4-5 minutes. Add minced garlic and cook for 30 seconds until fragrant.
Add the drained zucchini noodles to the skillet, tossing to coat in the rendered fat and pancetta. Warm for about 1 minute, letting the noodles absorb some flavor.
In a small bowl, whisk together eggs, grated Pecorino Romano, lemon zest, and lemon juice until smooth and glossy.
Reduce heat to low and pour the egg mixture over the zucchini noodles, quickly tossing to coat evenly. The sauce should thicken into a silky, creamy consistency—add a splash of reserved pasta water if it feels too thick.
Return the cooked shrimp to the skillet and gently toss everything together to combine. Taste and adjust seasoning with more salt, pepper, or lemon if desired.
Transfer to plates immediately, garnishing with extra Pecorino and freshly cracked black pepper. Serve hot, enjoying the vibrant aroma and glossy appearance.
