Heat a large skillet over medium heat. Once hot add the bacon or pancetta (if using). Let the bacon get nice and crispy, about 2-3 minutes. Remove the bacon from the skillet and drain any grease. Return the skillet to medium heat and add the olive oil. Add the minced garlic and sauté for about 1 minute to soften. Add the spiralized sweet potato noodles to the skillet and give it a good toss, continue cooking, stirring often until the noodles have softened, but are not mushy, about 5-8 minutes. Once the noodles are soft, stir in the corn and cook another 2-3 minutes.

Beat together the eggs, miso and a large pinch of pepper in a glass measuring cup. Remove the noodles from the heat and pour the egg mixture into the noodles, tossing quickly (to ensure the eggs do not scramble) until the eggs thicken and create a sauce. Add the lemon juice, basil and crumbled feta and gently toss to combine with the noodles.

Season the noodles with plenty of freshly ground black pepper, salt to taste and add a pinch of crushed red pepper flakes. Garnish with toasted almonds, fresh basil and sliced avocado. EAT!