Spiralize the zucchini into noodles and place them in a colander. Toss with 1 tsp salt and let sit for 10 minutes.

Transfer noodles onto a clean kitchen towel and press firmly to remove as much water as possible. Set aside.

Whisk together 4 egg yolks, 1 whole egg, grated Pecorino, and cracked black pepper in a small bowl until smooth. Set aside.

Place a large skillet over medium heat. Add pancetta and cook for 5 to 7 minutes, stirring occasionally, until the fat has rendered and the pieces are golden and crisp.

Add the garlic clove and cook for 30 seconds until fragrant, then remove and discard the garlic.

Use a slotted spoon to transfer the pancetta to a small plate, leaving the fat in the pan.

Increase heat to medium-high. Add the dried zucchini noodles to the pan with the pancetta fat. Toss constantly for 1 to 2 minutes until just heated through and slightly softened. Do not overcook.

Remove the pan from the heat completely and let it cool for 30 seconds.

Pour half the egg mixture over the warm noodles and toss quickly. Add the remaining egg mixture and continue tossing until the sauce is glossy and coats every strand.

Add the cooked pancetta back in and toss to combine. If the sauce looks too thick, add 1 to 2 tablespoons of warm water and toss again.

Divide between four warm bowls. Top with extra Pecorino and cracked pepper. Serve immediately.