Spaghetti Squash Alfredo with Pancetta and Peas

• Level:Easy
• Total: 40 min

• Prep: 15 min
• Cook: 25 min

• Yield:4 servings

Ingredients

Deselect All

1 medium spaghetti squash (about 3 pounds)

4 ounces pancetta, diced (about 3/4 cup)

1 small shallot, diced

1 teaspoon chopped fresh thyme

1/4 cup dry white wine

1 1/2 cups heavy cream

Pinch of freshly grated nutmeg

Kosher salt and freshly ground pepper

1 cup frozen peas, thawed

1/2 cup grated parmesan cheese (about 1 ounce)

2 tablespoons finely chopped fresh parsley

Directions

1. Preheat the oven to 400 degrees F. Halve and seed the spaghetti squash; roast, then scrape into strands (see Cook’s Note).
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, 1/2 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.

Cook’s Note

How to Roast Spaghetti SquashTrim both ends with a chef's knife, then position the squash upright and halve lengthwise.Scoop out the seeds with a spoon and discard.Place the squash halves cut-side down on a baking sheet.Roast at 400 degrees F until tender, 25 minutes; let cool slightly, Scrape the squash into strands with a fork. Discard the skin.

Source: Read Full Article