SPAGHETTI SQUASH ALFREDO WITH PANCETTA & PEAS

By jarren

Ingredients

• 1 1 3 medium spaghetti squash (about 3 pounds)
• 4 4 3/4 ounces Pancetta, diced (about 3/4 cup)
• 1 1 1 small shallot, diced
• 1 1 1 teaspoon chopped fresh thyme
• 1/4 1/4 1/4 cup dry white wine
• 1 1/2 1 1/2 1/2 cups heavy cream
• Pinch Pinch of freshly grated nutmeg
• Kosher salt and freshly ground pepper
• 1 1 1 cup frozen peas, thawed
• 1/2 1/2 1 cup grated Parmesan cheese (about 1 ounce)
• 2 2 2 tablespoons finely chopped fresh parsley

Details

Servings 4
Preparation time 30mins
Cooking time 30mins
Adapted from mturk.com

Preparation

Step 1

Preheat the oven to 400 degrees. HaLve and seed the spaghetti squash; roast. then scrape into strands (see below).

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 1 minute. Add the heavy cream, nutmeg, 1/2 teaspoon salt and a few grinds of pepper.

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.

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.