Salt the zucchini. Put the zucchini noodles in a stainless-steel colander and toss them with 1 teaspoon Celtic sea salt. Let them rest while you cook the bacon and Brussels sprouts so the zucchini begins releasing water.

Crisp the bacon. Put the chopped salt-only bacon in a large skillet over medium heat. Cook for 5 to 7 minutes, until the fat has rendered and the pieces are crisp at the edges. Lift the bacon out with a slotted spoon and leave the fat in the pan. For the bacon-free route, melt 3 tablespoons homemade ghee in the empty skillet instead.

Brown the Brussels sprouts. Increase the heat to medium-high. Add the thinly sliced sprouts and cook for about 5 minutes, stirring often, until the cut edges are golden brown while the centers still look green.

Dry the zucchini. Spread a clean linen towel on the counter. Tip the rested zucchini onto it and pat gently with another clean section of the towel. The noodles should feel flexible and damp, not wet enough to drip when lifted.

Cook the aromatics. Push the browned sprouts toward the sides of the skillet, leaving a clear well in the center. Add the minced garlic and red pepper flakes. Cook for about 45 seconds, just until the garlic smells fragrant, then stir them into the sprouts.

Finish quickly. Add the dried zucchini noodles, Pecorino Romano, reserved bacon and lemon juice. Toss only until everything is hot and the cheese has melted into the vegetables. Remove the skillet from the heat before the zucchini collapses.

Serve. Divide among bowls and finish with the chopped prepared hazelnuts.