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