Shave Asparagus: Using a vegetable peeler with a straight blade, with asparagus laying down on a cutting board and holding each piece at its tip, shave asparagus into thin strips. (It’s OK if some of the asparagus noodles are thicker than others.) Set aside.

Cook Bacon: In a large pan over medium heat, cook bacon until crisp. Transfer to a paper towel-lined plate to de-grease and set aside. Do not discard bacon grease.

Begin Preparing Sauce: In same pan over medium-low heat, add minced garlic and cook until fragrant, about 1 minute. Reduce heat to low (see note below), add heavy cream and cream cheese, and cook until cream cheese has melted, stirring frequently and breaking up cream cheese with the back of a rubber spatula as it melts. If mixture starts to bubble or boil at any point, immediately remove it from the heat to avoid sauce breaking.

Finish Preparing Sauce: Add shredded mozzarella, Italian seasoning, salt, pepper, and red pepper flakes. Simmer until thickened, about 2 minutes. Again, be sure to watch carefully to avoid mixture bubbling or boiling. Remove pan from heat and set aside.

Cook Asparagus Noodles: In a separate large skillet over medium heat, heat oil. Add asparagus noodles, cover pan with a lid, and cook until tender, about 3 minutes, tossing once or twice with tongs.

Crumble Bacon: While asparagus noodles cook, crumble the cooked bacon.

Garnish And Serve: Transfer cooked asparagus noodles to plates, spoon sauce atop noodles, and garnish with crumbled bacon and grated or shredded Parmesan cheese.