1
Cut the ends off the spaghetti squash and then cut it across into three relatively even sections.
2
Scrape out the seeds from the squash sections.
3
Transfer the squash onto a parchment-lined baking sheet.
4
Coat the squash with olive oil and sprinkle with salt.
5
Roast the squash in a 400°F oven for 45 minutes to 1 hour and 30 minutes until tender enough to pull into spaghetti-like strands.
6
While the squash is roasting, dice about 1/2 pound of pancetta into quarter-inch strips.
7
Heat a skillet over medium-high heat and drizzle with olive oil.
8
Add the diced pancetta to the skillet and cook, stirring occasionally, until caramelized and browned.
9
Once the pancetta is browned, turn off the heat and set it aside while the squash finishes roasting.
10
After about 1 hour and 15 minutes, check the squash; it should be tender but not mushy.
11
Scoop the flesh out of the squash and set it aside.
12
In a bowl, whisk together a couple of egg yolks, a big spoon of freshly ground black pepper, and a splash of water until well mixed.
13
Add the hot squash to the bowl with the egg mixture, along with chunks of butter and the cooked pancetta with its rendered fat.
14
Mix everything together thoroughly with forks until well combined and the butter melts.
15
Add grated pecorino and parmesan cheese, then toss again until evenly mixed.
16
Taste the mixture and adjust seasoning with salt if necessary.
