Spaghetti Squash Alfredo with Pancetta and Peas

Total Time:
40 min
15 min
25 min

4 servings

  • 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 (see Cook's Note).

  • 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.

  • Photograph by Johnny Miller

How to Roast Spaghetti Squash

Trim both ends with a chef's knife, then position the squash upright and halve lengthwise.

Scoop out the seeds with a spoon and discard.

Place the squash halves cut-side down on a baking sheet.

Roast at 400 degrees F until tender, 25 minutes; let cool slightly, Scrape the squash into strands with a fork. Discard the skin.

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