Spaghetti squash in Alfredo sauce with pancetta and green peas

Ingredients:

• 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

Preparation:

1. 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).
2. 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.
3. 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.
4. 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.