This recipe comes from the Food Network, and I was so excited to make it! I love spaghetti squash, and have prepared it both simply and in more involved ways, and all are good. Of course, one can simply sub pasta with squash strands and pretend you’re having spaghetti!
Why I never thought to make spaghetti squash Alfredo I’ll never know. But it’s not too late!
I would recommend not using the wine, but that’s just me. Or, alternatively, make a thin bechamel.
Spaghetti Squash Alfredo with Pancetta and Peas
Printable recipe below
1 medium spaghetti squash (about 3 pounds)
4 ounces pancetta, diced (about 3/4 cup)
1 small shallot, diced
3/4 teaspoon dried thyme
1/4 cup dry white wine
1 1/2 cups heavy cream
Pinch of freshly grated nutmeg
Kosher salt and freshly ground pepper
1 cup frozen petite peas, thawed
1/2 cup grated parmesan cheese (about 1 ounce)
2 tablespoons finely chopped fresh parsley
Preheat the oven to 400 degrees F. Halve and seed the spaghetti squash and place cut side down in baking dish. Add some water then bake for 1 hour.
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 pancetta to the sauce, and gently scrape out the spaghetti squash strands into the pot, using a fork. Return to medium heat and cook, stirring, until combined, about 1 minute.
Season with salt and pepper and sprinkle with the parsley.
I really enjoyed the addition of cayenne pepper flakes.
Spaghetti Squash Alfredo with Pancetta and Peas
1 medium spaghetti squash (about 3 pounds)
4 ounces pancetta, diced (about 3/4 cup)
1 small shallot, diced
1 teaspoon chopped fresh thyme
1/4 cup dry white wine
1 1/2 cups heavy cream
Pinch of freshly grated nutmeg
Kosher salt and freshly ground pepper
1 cup frozen peas, thawed
1/2 cup grated parmesan cheese (about 1 ounce)
2 tablespoons finely chopped fresh parsley
Preheat the oven to 400 degrees F. Halve and seed the spaghetti squash; roast, then scrape into strands.
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.