Spaghetti Squash Alfredo with Pancetta and Peas
 
Prep time
Active time
Total time
 
Author:
Difficulty: Easy
Est. Cost: $14
Serves: 4 servings
Ingredients
  • 1 medium spaghetti squash (about 3 pounds), trimmed on both ends, halved lengthwise, and scraped of seeds.
  • 4 ounces pancetta, diced (about ¾ cup)
  • 1 small shallot, diced
  • 1 teaspoon chopped fresh thyme
  • ¼ cup dry white wine
  • 1½ cups heavy cream
  • Pinch of freshly grated nutmeg
  • Kosher salt and freshly ground pepper
  • 1 cup frozen peas, thawed
  • ½ cup grated parmesan cheese (about 1 ounce)
  • 2 tablespoons finely chopped fresh parsley
Instructions
  1. Preheat the oven to 400 degrees F. Roast the squash on a foil-lined baking sheet, cut-side down, for about 35 minutes. Scrape into strands.
  2. Meanwhile, cook the pancetta in a large skillet over medium heat, stirring occasionally, until crisp, about 6 minutes. Transfer to a paper towel-lined plate using a slotted spoon; set aside. Add the shallot and thyme to the skillet and cook until softened, about 2 minutes. Stir in the wine and cook, scraping up any browned bits, until mostly evaporated, about 1 minute. Add the heavy cream, nutmeg, ½ teaspoon salt and a few grinds of pepper.
  3. Increase the heat to medium high and cook, stirring occasionally, until the sauce is slightly thickened, about 3 minutes. Stir in the peas and parmesan. Continue cooking until the sauce is thick and creamy, about 1 more minute. Remove from the heat.
  4. Add the squash and pancetta to the sauce. Return to medium heat and cook, stirring, until combined, about 1 minute. Season with salt and pepper and sprinkle with the parsley.
Recipe by The Amiable Cooks at https://theamiablecooks.com/spaghetti-squash-alfredo-with-pancetta-and-peas/