Heat a large frying pan and when hot add the bacon. Sauté for 4mins until golden and the fat has run. Remove from the pan with a slotted spoon and set aside.
Cook the spaghetti in boiling salted water for 10-12mins or until just tender and ‘al dente'. Whilst the spaghetti cooks, add the garlic, courgettes, peppers and mushrooms to the pan and sauté for 4mins or until soft and beginning to colour. Stir in the sweetcorn and bacon.
Drain the pasta in a colander, then return it to the pan. Beat the eggs and cream together with seasoning. Add to the spaghetti in the pan along with the vegetables and cheese, toss to mix. Serve straight away.