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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md habiba
habiba_m17@hotmail.comI can't wait to try this recipe! It looks amazing.
Haider Abbass
haider-a@gmail.comThis dish is perfect for a special occasion. It's elegant and delicious.
Fatima Siddique
s-fatima38@yahoo.comI've made this recipe several times now and it's always a success. It's a great way to use up leftover spaghetti squash.
Iniesta Tano Kyi Ayensu
i-ayensu@gmail.comThis recipe is a keeper! It's easy to make and it's always a hit with my guests. I love the combination of flavors and textures.
MAHONA RHOMAN
rhoman@aol.comI'm always looking for new ways to use spaghetti squash, and this recipe is a great one. The alfredo sauce is creamy and flavorful, and the pancetta and peas add a nice touch.
darkslayer dark
dark-d@hotmail.comThis dish is perfect for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
Kohinoor Begum
begum61@gmail.comI added some chopped spinach to the alfredo sauce for an extra boost of nutrition.
Laltu Tea001
laltu-tea001@gmail.comI'm not a big fan of pancetta, so I used bacon instead. It turned out great!
Chloe Hall
h0@hotmail.comThis recipe was a bit time-consuming, but it was worth it. The end result was a delicious and satisfying meal.
kenzi ellithi
ekenzi32@hotmail.comThe spaghetti squash was a bit undercooked for my liking, but the alfredo sauce was delicious.
Tariq Said
st29@yahoo.comI found the alfredo sauce to be a bit bland. I added some extra garlic and Parmesan cheese to taste.
Oladele Elizabeth
elizabeth.oladele@yahoo.comThis dish was a bit too rich for my taste, but it was still good. The spaghetti squash was a nice change of pace from regular pasta.
Ava Zatek
avaz86@hotmail.comI'm not usually a fan of spaghetti squash, but this recipe changed my mind. The squash was cooked perfectly and the alfredo sauce was delicious. I'll definitely be making this again.
Maria Magana
mariam@gmail.comThis recipe was easy to follow and the end result was amazing. The spaghetti squash was a great substitute for pasta and the alfredo sauce was so creamy and flavorful.
Mridodi Rajesh
rajeshmridodi8@yahoo.comI loved the combination of flavors in this dish. The pancetta and peas added a nice touch to the classic alfredo sauce.
Kamoy Thompson
tk@yahoo.comThis dish was delicious! The spaghetti squash was cooked perfectly and the alfredo sauce was creamy and cheesy. I will definitely be making this again.
Nepal Country
country.n54@hotmail.comI've made this recipe twice now and it's always a crowd-pleaser. The spaghetti squash is a great low-carb alternative to pasta and the alfredo sauce is rich and flavorful. I highly recommend it!
Hope Butler
bh@yahoo.comThis spaghetti squash alfredo was a hit with my family! The pancetta added a nice salty flavor and the peas brought a pop of sweetness. The creamy alfredo sauce was the perfect finishing touch.