| Cuisine: Italian | Type: Main Course | Serves: 4 |
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Source:
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Food Network Magazine, October 2015 |
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Attributes:
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Healthy |
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Comments:
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Serving Suggestions:
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Ingredients:
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1 medium spaghetti squash (about 3 pounds) 4 oz. pancetta, diced (about 3/4 cup) 1 small shallot, diced 1 tsp. 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 tbs. finely chopped fresh parsley |
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Instructions:
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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. Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/spaghetti-squash-alfredo-with-pancetta-and-peas.html?oc=linkback |
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Related recipes:
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None |
2015-11-02