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Spaghetti Squash Alfredo with Pancetta and Peas

Food Network Kitchen
  • 40 minutes
  • Serves 4

INGREDIENTS

4 oz

Pancetta

2 tbsp

Parsley, fresh

1 cup

Peas, frozen

1

Shallot, small

1

Spaghetti squash (about 3 pounds), medium

1 tsp

Thyme, fresh

1

Kosher salt and freshly ground pepper

1 pinch

Nutmeg

1 1/2 cups

Heavy cream

1/2 cup

Parmesan cheese, grated

1/4 cup

White wine, dry