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Barilla® Fettuccine Rigate with Peas & Pancetta


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Barilla® Fettuccine Rigate with Peas & Pancetta
PREPARATION TIME
40 minutes

DIFFICULTY
Easy

TYPE
Main course

NUTRITIONAL FACTS
CALORIES: 420
CARBOHYDRATE: 48.0g
PROTEIN: 13.0g
FAT: 19.0g

TYPE OF RECIPE
Pork


Ingredients for 8 people


1 BOX Barilla® Fettuccine Rigate
2 TABLESPOONS Salt
1/2 CUP Extra Virgin Olive Oil Divided
2 CLOVES Garlic Chopped
1/4 POUND Pancetta (May Substitute Bacon) cut into strips
2 CUPS Frozen Peas Thawed
1 TABLESPOON Sugar
1/2 CUP Chicken Stock
10 LEAVES Fresh Mint Torn
1/4 CUP Romano Cheese Freshly Grated



Preparation 10 minutes preparation + 30 minutes cooking
1. BRING a large pot of water to a boil and add 2 tablespoons salt (optional)

2. HEAT olive oil in a heavy-bottomed skillet over medium-high heat

3. ADD garlic and cook for 2 minutes

4. Add the pancetta and cook until most of the fat has been rendered (melted)

5. Discard the excess fat

6. ADD peas, sugar and chicken stock

7. Stir well and cook over high heat until the peas are tender and the liquid has reduced by about half

8. Season with salt and pepper and set aside

9. COOK Fettuccine Rigate according to the package instructions until al dente, about 8 minutes

10. Drain pasta and toss

11. Add pasta to the skillet and place over medium heat

12. ADD mint and toss until well mixed, about 20 seconds

13. Remove from heat

14. ADD remaining oil and stir quickly

15. Serve immediately with grated cheese on the side