Chop the tip and tail off the zucchini squash and use a spiralizer to make noodles. Set aside until ready to use.
Steam the cauliflower for 6 to 8 minutes, or until tender. Place the cauliflower in a blender.
Chop the bacon and cook over medium heat, stirring occasionally until crispy, about 5 minutes. Using a slotted spoon, transfer the bacon to a plate and set aside until ready to serve.
Add the chopped onion to the skillet with the bacon drippings and saute until browned, about 5 to 8 minutes. Add the garlic and saute about 3 minutes.
Add the sauteed onion and garlic to the blender with the cauliflower, along with the egg yolks, almond milk, red pepper, salt, and pepper. Blend until completely smooth.
Heat the zucchini noodles in the skillet you used to cook the bacon (add a small amount of oil if necessary) over medium heat. Cook, stirring occasionally for 2 to 3 minutes. Add the cauliflower carbonara sauce to the skillet with the zucchini pasta and cook an additional 5 minutes, stirring frequently. Note: If the sauce is thicker than desired, add a tablespoon or two of additional unsweetened almond milk.
Serve zucchini carbonara with the cooked bacon.
If you end up with more cauliflower sauce than you need, you can either spiralize another zucchini or save the sauce for later uses. Just be sure to heat the sauce up before saving it, since there are raw egg yolks in it.