Roasted Squash Carbonara Recipe

Name: Roasted Squash Carbonara Recipe
Ingredients: 3 1/2 pounds (1.75kg) red-skinned and/or green-skinned kabocha squash, trimmed, seeded, and sliced 3/4 inch thick; 6 tablespoons (90mL) extra-virgin olive oil, divided; Kosher salt and freshly ground black pepper; 4 ounces (110g) diced pancetta, guanciale, or bacon; 4 sprigs fresh thyme (optional); 2 teaspoons (10mL) red wine vinegar; 1 tablespoon (15mL) each minced fresh flat-leaf parsley and chives; Yolks from 2 hard-boiled eggs, finely crumbled, whites reserved for another use (like snacking); Grated Pecorino Romano and/or Parmigiano-Reggiano, for garnish