Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush with olive oil and place cut-side down on a baking sheet. Roast for 35-40 minutes until tender.

While the squash roasts, heat a skillet over medium heat. Add olive oil, diced pancetta or bacon, and sauté for 6-8 minutes until crispy. Add minced garlic last minute and remove from heat.

In a mixing bowl, whisk eggs and grated Parmesan until smooth. Season with pepper to taste.

Once the squash is roasted, scrape out strands into a bowl. Add crispy bacon and drippings, then pour egg and cheese mixture over the squash, tossing to combine.

If sauce is too thick, add a splash of hot water. Adjust seasoning with salt and pepper as needed. Serve warm, garnished with extra Parmesan and parsley.