Spaghetti Squash Alfredo with Pancetta and Peas

1. 1

   Preheat the oven to 400 degrees F. Halve and seed the spaghetti squash; roast, then scrape into strands (see Cook's Note).

2. 2

   Meanwhile, cook the pancetta in a large skillet over medium heat, stirring occasionally, until crisp, about 6 minutes.

3. 3

   Transfer to a paper towel-lined plate using a slotted spoon; set aside.

4. 4

   Add the shallot and thyme to the skillet and cook until softened, about 2 minutes.

5. 5

   Stir in the wine and cook, scraping up any browned bits, until mostly evaporated, about 1 minute.

6. 6

   Add the heavy cream, nutmeg, 1/2 teaspoon salt and a few grinds of pepper.

7. 7

   Increase the heat to medium high and cook, stirring occasionally, until the sauce is slightly thickened, about 3 minutes.

8. 8

   Stir in the peas and parmesan.

9. 9

   Continue cooking until the sauce is thick and creamy, about 1 more minute.

10. 10

    Remove from the heat.

11. 11

    Add the squash and pancetta to the sauce.

12. 12

    Return to medium heat and cook, stirring, until combined, about 1 minute.

13. 13

    Season with salt and pepper and sprinkle with the parsley.

14. 14

    Photograph by Johnny Miller

* Per serving · 4 servings · Values may vary.