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Preheat oven to 425°F.
Spray the split squash with EVOO and season with salt and pepper, then place face-down on baking pan and roast until tender. Let cool slightly. Scrape the spaghetti squash into strands and set aside.
Heat a skillet over medium to medium-high heat with EVOO.
Warm stock in small pot or pan over low heat. Whisk the warm liquid into egg yolks to temper them. Whisk in cheeses.
Crisp the pancetta or guanciale and remove from oil. Add garlic and swirl, then add the wine and reduce.
Add the spaghetti squash to the skillet with the guanciale, then stir in the tempered egg mixture. Stir to heat the squash through, top with parsley and serve.