Ingredients

• 1 large spaghetti squash (4 to 5 pounds)
• 3 tablespoons olive oil, divided
• salt to taste
• 8 ounces pancetta, cut into 1/4-inch dice
• 2 large egg yolks
• 1/2 cup water
• 1 tablespoon freshly ground black pepper
• 2 tablespoons unsalted butter, cubed
• 1/2 cup grated Parmigiano Reggiano cheese, plus more for serving
• 1/2 cup grated pecorino Romano cheese
• 2 tablespoons chopped fresh Italian parsley, for garnish

Directions

• Preheat the oven to 400 degrees F (200 degrees C).