Prepare your pasta by following the instructions on the package, ensuring it is slightly undercooked by reducing the cooking time by one minute. Use a pot of vigorously boiling water generously seasoned with salt.

In a large frying pan, heat the butter and olive oil over medium-high heat. Add the streaky bacon and cook until it turns crispy, which usually takes around 4 to 5 minutes. Ensure that the frying pan can accommodate the entire dish when it's finished cooking.

Using a slotted spoon, take out the crispy bacon from the pan and keep it aside, while making sure to leave all the flavorful drippings in the pan.

Reduce the heat to a slightly lower setting and add the zucchini to the pan, giving them a good toss to ensure they are coated with the drippings. Introduce the garlic to the pan and cook for a few minutes. Pour in the cream and sprinkle with pepper. Adjust the heat as needed, aiming for a gentle simmer in the pan.

Scatter the Parmesan cheese on the surface of the dish, allowing it to melt and blend with the creamy mixture.

Add the cooked pasta directly into the sauce, along with a small amount of pasta water, and mix thoroughly to ensure it is well coated. Return the bacon pieces to the pan and toss everything together to combine evenly.

Allow the mixture to simmer gently for a minute or two, ensuring the flavors meld together. If needed, add additional pasta water to achieve the desired consistency. Serve the dish with an extra sprinkle of Parmesan cheese then serve into bowls.