Ingredients:

  • 1 medium spaghetti squash (approx. 3 lbs)
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 3 large eggs
  • 1 cup Pecorino Romano or Parmesan, finely grated
  • 6 oz pancetta or thick-cut bacon, diced
  • 2 cloves garlic, minced

Instructions:

  1. Preheat oven to 400°F (200°C). Halve the spaghetti squash lengthwise and scoop out the seeds.
  2. Brush the flesh of the squash with olive oil and season with salt and pepper. Place the squash face-down on a baking sheet.
  3. Roast for 40-50 minutes until the skin is mahogany-colored and the flesh is tender. Remove from oven and let rest for 10 minutes before scraping the strands into a bowl.
  4. Place diced pancetta in a cold skillet and turn heat to medium. Render the fat until the pork is crispy and golden brown.
  5. Add minced garlic to the skillet during the final 60 seconds of cooking. Turn off the heat to utilize residual heat for the sauce.
  6. In a mixing bowl, whisk together the room-temperature eggs and grated cheese until a thick paste forms.
  7. Toss the shredded squash strands into the skillet with the pancetta.
  8. Pour the egg and cheese mixture over the squash and toss rapidly with tongs, allowing the residual heat to create a glossy, velvety glaze without scrambling the eggs.
  9. Garnish with fresh parsley and additional cracked black pepper before serving.