Grate the courgettes, place in a colander and squeeze to remove as much water as possible.
Bring a large pan of salted water to the boil and cook the pasta as directed on the pack.
Meanwhile, heat the oil in a large pan over a medium heat and cook the bacon for 5-6 minutes until golden and crisp. Add the courgettes and fry for just for 1-2 minutes to take away the initial rawness.
In a bowl, beat together the Philadelphia, eggs and Parmesan until well combined. Season generously with black pepper and set aside.
Drain the pasta, reserving some of the cooking water. Add it to the pan with the bacon and courgette and stir well to combine everything, adding a splash of the cooking water to loosen.
Remove from the heat and add the creamy Philadelphia mixture. Toss together again to coat the spaghetti in the sauce and cook the egg.
Serve straight away, with an optional extra spoonful of Philadelphia on top if you just can’t get enough of it!