BARILLA FETTUCCINE RIGATE

WITH PANCETTA AND ARRABBIATA SAUCE

Made with

Barilla Fettuccine

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  • Prep
  • Cook
  • Skill
    Beginner

Layers of complex flavours, sure to get your tastebuds moving.

  • 510.8
    Calories
  • 12.7g
    Total Fat
  • 25.9g
    Protein
  • 67.7g
    Total Carbohydrates

Ingredients

Ingredients for 6 people

500gr Barilla Fettuccine Rigate

1 jar Barilla Arrabbiata sauce

½ onion, thinly sliced

200gr pancetta, cubed

200gr swiss brown mushrooms, sliced

Pecorino or Grana Padano, grated

10 basil leaves, torn

Extra virgin olive oil

Salt and pepper

Instructions

  • TO START

    Bring a large pot of water to the boil and add salt. We recommend 7 grams of rock salt per 1 litre of water.

  • COOK THE PASTA

    Drop the Barilla Fettuccine Rigate into the water and stir. Cook according to the instructions on the pack.

  • PREPARE THE SAUCE

    Gently cook the onion and pancetta in a large frying pan, then add the mushrooms and season. Add the Arrabbiata sauce and cook for a further few minutes.

  • DRAIN THE PASTA

    Drain the pasta two minutes before the suggested cooking time and toss in with the sauce. Allow to cook together for another minute, then add basil.

  • SERVE

    Serve immediately with a drizzle of Extra Virgin Olive oil and grated Pecorino or Grana Padano.
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