INSTRUCTIONS
1
Preheat oven to 400°F. Halve squash, scoop seeds, drizzle with oil, season. Place cut-side down; roast 30–40 min until tender.
2
Cook pancetta in a large skillet until crisp. Remove; leave fat in pan.
3
Whisk egg yolks, cheese, and generous black pepper in a bowl.
4
Scrape squash into strands with a fork. Cook garlic in pancetta fat 1 min. Add squash strands; toss to coat.
5
Remove skillet from heat. Let cool 1 min. Pour egg mixture over squash, tossing constantly until creamy. Stir in pancetta.
6
Serve immediately with extra cheese and black pepper.