Spaghetti Squash Alfredo with Pancetta and Peas
Ingredients
- 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
Instructions
Spaghetti Squash Alfredo with Pancetta and Peas serves 4 original recipe by Food Network.
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