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Ingredients for 4 people
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- 1 box Barilla Fettuccine Rigate
- 2 tablespoons Salt
- 1/2 cup Extra Virgin Olive Oil Divided
- 2 cloves Garlic Chopped
- 1/4 pound Pancetta Cut Into Strips (May Substitute Bacon)
- 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
Le Ricette
Fettuccine Rigate with Peas and Pancetta
PREPARATION TIME
40 min
40 min
DIFFICULTY
Medium
Medium
TYPE
Main course
Main course
Tags
Ingredients for 4 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 Cut Into Strips (May Substitute Bacon)
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
Ingredients
Fettuccine Rigate
Try Barilla Classic Blue Box's Fettuccine Rigate. This long pasta has ridges to hold the sauce and is great with meat, vegetable, seafood, or cheese dishes!
Try Barilla Classic Blue Box's Fettuccine Rigate. This long pasta has ridges to hold the sauce and is great with meat, vegetable, seafood, or cheese dishes!
Preparation 10 minutes preparation + 30 minutes cooking
Bring a large pot of water to a boil and add 2 tablespoons salt (optional). Heat olive oil in a heavy-bottomed skillet over medium-high heat.
Add garlic and cook for 2 minutes. Add the pancetta and cook until most of the fat has been rendered (melted). Discard the excess fat.
Add peas, sugar and chicken stock. Stir well and cook over high heat until the peas are tender and the liquid has reduced by about half. Season with salt and pepper and set aside.
Cook Fettuccine Rigate according to the package instructions until al dente, about 8 minutes. Drain pasta and toss.
Add pasta to the skillet and place over medium heat. Add mint and toss until well mixed, about 20 seconds. Remove from heat.
Add remaining oil and stir quickly. Serve immediately with grated cheese on the side.
Products (1)
Try Barilla Classic Blue Box's Fettuccine Rigate. This long pasta has ridges to hold the sauce and is great with meat, vegetable, seafood, or cheese dishes!
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