INGREDIENTS
medium spaghetti squash
2 tbsp
olive oil
sea salt and black pepper
6 oz
pancetta, diced
1
small shallot, diced
3 cloves
garlic, minced
1/4 tsp
dried thyme
1/4 cup
chicken stock
1 cup
heavy cream
1 cup
Parmesan cheese, grated
1/2 cup
frozen peas
1/4 cup
shaved Parmesan cheese
1
few sprigs of Italian flat leaf parsley, rough chopped