Add minced garlic to the wok in which the dark green zucchini was fried and stir for a few seconds; Add the light green zucchini and carrot slices and fry for a minute or two. Add the water, cover, and cook over medium heat for about 5 minutes, stirring occasionally until the vegetables soften; Add more water, gradually if necessary. Remove from the heat.
Meanwhile, cook the spaghetti according to the manufacturer's instructions. Strain over a large bowl (keep the cooking water!)
Measure 1/2 cup of the pasta water and set aside. (keep the rest of the pasta water - we will need it soon).
Return the hot pasta water to the pot - place the strainer with the pasta on top - in such a way they will not touch the water - and cover with a lid to keep it warm.
Transfer the zucchini and carrot slices to a blender, add the yolk sauce, vinegar; add pasta water gradually, until you get the desired thickness
Transfer the cooked spaghetti to a wok, add the egg yolk cream, and cook while stirring for a few minutes. Taste and adjust seasoning if necessary.
Add half of both the zucchini and the bacon dice, Stir and remove from heat.