Heat the olive oil in a large frying pan and sizzle the bacon for about 5 minutes until it begins to crisp.
Turn up the heat and add the zucchini to the pan. Cook for 5 minutes or until soft and starting to brown. Then add the garlic and cook for a minute longer. Season and set aside.
Cook the tagliatelle pasta according to packet instructions and scoop out a cupful of cooking water. Drain the pasta and tip into the frying pan with the bacon and zucchini. Over a low heat toss everything together with the cream and half the Parmesan, adding a splash of pasta water, if you need to loosen the sauce. Season to taste and serve twirled into bowls sprinkled with the remaining Parmesan.