Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil and season with salt and pepper. Place cut-side down on a baking sheet.

Roast in the oven for about 30 minutes, or until the flesh is tender and can be easily shredded with a fork.

In a skillet over medium heat, cook the diced pancetta until crispy, about 5-7 minutes. Add minced garlic and sauté for an additional minute until fragrant.

In a mixing bowl, whisk together the eggs, grated Parmesan cheese, and black pepper until well combined.

Once the spaghetti squash is cooked, use a fork to shred the flesh into spaghetti-like strands. Add the squash to the skillet with pancetta and garlic, mixing well.

Remove the skillet from heat and quickly pour the egg mixture over the squash, stirring vigorously to create a creamy sauce without scrambling the eggs.

Serve immediately, garnished with chopped parsley and additional Parmesan cheese if desired.