1 small onion
In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside.
Meanwhile in a large skillet, cook chopped bacon until slightly crisp.
Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic and zucchini and cook 1 minute more. Add shrimp and toss in peas.
Return drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together.
In a small bowl, beat eggs with pepper and 1/2 c Parmesan cheese. Add to pasta, tossing constantly with tongs or large fork until eggs are barely set.
Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table.