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Spaghetti Squash Alfredo with Pancetta and Peas
Ingredients
  • 1 medium spaghetti squash (about 3 pounds)
  • 4 ounces pancetta, diced (about ¾ cup)
  • 1 small shallot, diced
  • 1 teaspoon chopped fresh thyme
  • ¼ cup dry white wine
  • 1 ½ cups heavy cream
  • Pinch of freshly grated nutmeg
  • Kosher salt and freshly ground pepper
  • 1 cup frozen peas, thawed
  • ½ cup grated parmesan cheese (about 1 ounce)
  • 2 tablespoons finely chopped fresh parsley
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