Cook the tagliatelle in salted water until al dente, drain and reserve approx. 100 ml of the cooking water.
Stir fry the squash and bacon in a non-stick frying pan for approx. 10 mins.
Mix the eggs and cheese in a bowl, season. Add the tagliatelle, boiled water and squash with the bacon and mix. Scatter over the pecorino shavings.