Spaghetti squash in Alfredo sauce with pancetta and green peas
Votes: 2
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
This Spaghetti Squash Pasta with Italian Creamy Alfredo Sauce is as delicious as traditional pasta, but even healthier. Roast the squash until tender and shred the flesh into noodle-like strands. Toss with a flavorful Alfredo sauce made with heavy cream, Parmesan, white wine, and herbs. Green peas add texture, and crispy Italian pancetta bacon adds a bold flavor.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 small spaghetti squash (about 1.3 kg)
- 120g pancetta, diced (about 3/4 cup)
- 1 small shallot, diced
- 1 teaspoon chopped fresh thyme
- 1/4 cup dry white wine
- 1.5 cups heavy cream
- A pinch of grated nutmeg
- 1 cup frozen peas, thawed
- 0.5 cup grated Parmesan (about 30 g)
- 2 tbsp finely chopped fresh parsley
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Recipes with similar ingredients: spaghetti squash, white wine, cream, peas, Parmesan cheese, pancetta, nutmeg, thyme, parsley
Cooking the dish according to the recipe:
- Preheat oven to 200°C. Cut the pumpkin in half and remove the seeds. Bake, then shred (read more about How to cook spaghetti squash).
- Meanwhile, in a large skillet over medium heat, cook the pancetta, stirring occasionally, until crisp, about 6 minutes. Transfer with a slotted spoon to a paper towel-lined plate; set aside. Add the shallots and thyme to the skillet and cook until softened, about 2 minutes. Stir in the wine and cook, scraping up any browned bits from the bottom of the pan, until most of the wine has evaporated, about 1 minute. Add the cream, nutmeg, 1/2 teaspoon salt, and a few grinds of pepper.
- Increase the heat to medium-high and simmer, stirring occasionally, until the sauce thickens, about 3 minutes. Then stir in the peas and Parmesan. Continue simmering until the sauce is thick and creamy, about 1 more minute. Remove from the heat.
- Add the pumpkin and pancetta to the sauce. Reduce the heat to medium and simmer, stirring, for about 1 minute. Season with salt, pepper, and parsley.
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