SPAGHETTI SQUASH ALFREDO WITH PANCETTA AND PEAS
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Halve and seed the spaghetti squash; roast, then scrape into strands (see Cook's Note).
- 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.
- 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.
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rafik miha
rafikmiha@gmail.comI would definitely make this dish again. It was easy to make and it tasted delicious.
Rupinder Dhillon
rupinder-dhillon36@gmail.comThis dish is a great way to get your kids to eat their vegetables. The spaghetti squash is a healthy alternative to pasta, and the sauce is packed with vegetables.
Lilly Russell
r_l22@hotmail.frI love this recipe! It's so easy to make and it's always a crowd-pleaser.
Faham Mohammed
faham.m92@gmail.comThis dish was a bit too rich for my taste. I would probably use less butter and cream next time.
Mark Kevin
mark-k@yahoo.comI've made this dish several times now and it's always a hit. The sauce is creamy and flavorful, and the spaghetti squash is the perfect substitute for pasta.
Dj Classic
d_classic@yahoo.comThis recipe is a great way to use up leftover spaghetti squash. The sauce is simple but flavorful, and the pancetta and peas add a nice touch of protein and vegetables.
zead Elgapri
elgapri.z@aol.comThe sauce was a little too salty for my taste, but the spaghetti squash was cooked perfectly.
Efeakpokrire Frank
e-f7@hotmail.comThis dish was easy to make and tasted delicious. I would definitely recommend it to others.
Elijah Sika
elijah_sika@hotmail.co.ukI'm not a big fan of spaghetti squash, but this dish was surprisingly good. The sauce was creamy and flavorful, and the pancetta and peas added a nice touch of flavor.
Kristine Calvillo
kristine_calvillo@yahoo.comYum!
Sajan Anujaya
asajan18@aol.comThis recipe is a keeper! I will definitely be making it again and again.
Norman Gabbard
norman.gabbard@gmail.comThe sauce was a bit too thick for my liking, but the flavor was good.
Rafael Maldonado
mr@gmail.comThis dish was a little bland for my taste. I would add more garlic and Parmesan cheese next time.
Calvin Scrivner
calvin-scrivner63@yahoo.comI love spaghetti squash and this alfredo sauce is the perfect complement. The pancetta and peas add a nice touch of flavor and texture.
Stephanie Bohr
stephanie-b@gmail.comThis recipe was easy to follow and turned out great! I will definitely be making it again.
Arianna Perez
p.arianna@hotmail.co.ukI made this dish last night and it was delicious! The sauce was creamy and flavorful, and the spaghetti squash was the perfect substitute for pasta.
Bayode Olamilekan
olamilekan-b16@hotmail.comThis spaghetti squash alfredo was a hit with my family! The pancetta and peas added a nice touch of flavor and texture.