Home
Classic Authentic Italian Recipes

Barilla Orzo Pasta with Peas and Crispy Pancetta

Barilla Orzo Pasta with Peas and Crispy Pancetta

Italian pancetta tops this creamy mix of peas, parsley and Parmigiano Reggiano cheese

30 minutes total

Inspired by 'Letters to Juliet', this recipe by Chef Lorenzo Boni is a love letter to the Veneto region in Italy, where the romantic comedy was set. Crispy pancetta pairs beautifully with al dente Barilla Orzo pasta for a romantic dinner, or your next al fresco summer party.

Best served with Ruffino Lumina Pinot Grigio

Taste profile: Medium-bodied, lively, and elegant, with notes of lemon peel.

Collections

Collections

Classic Authentic Italian Recipes

Recipe Collection Page: Classic Authentic Italian Recipes: en-ca

Ingredients

Serves 6

1/2 box Barilla Orzo pasta
1/2 cup Italian parsley leaves
3 tbsp extra virgin olive oil, divided
1/4 cup yellow onion, chopped
10 oz thawed spring peas
6 oz cubed pancetta
1 tbsp potato starch
1 tbsp water
2 tbsp vegetable oil
To taste salt and black pepper
1/2 cup Parmigiano Reggiano cheese

For the cheese sauce

1/2 cup heavy cream
1/2 cup Parmigiano Reggiano cheese, grated

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions. *Such a line meets the VEGAN, GLUTEN FREE, LACTOSE-FREE AND KOSHER needs

Method

Step 1

For the fried parsley: Mix 1 tbsp potato starch with 1 tbsp water in a medium-sized bowl. Dip parsley leaves in mixture. Heat medium-sized pan with vegetable oil and fry parsley leaves in oil for a few seconds.

Step 2

For the cheese sauce: Bring cream to boil, turn off heat, add cheese and stir continuously until smooth. Set aside.

Step 3

Place a pot of water to boil, cook Barilla Orzo pasta for 6 minutes.

Step 4

Meanwhile, in a pot, sauté onion with 1/2 olive oil for 3 minutes. Add peas and 2 cups pasta cooking water, bring back to boil, and season with salt and pepper.

Step 5

Process in the blender 4/5 of peas with some water and parsley. Be careful processing hot sauce, always start by pulsing at low speed.

Step 6

Meanwhile, render pancetta over medium heat until crispy, and discard fat.

Step 7

Drain Barilla Orzo pasta and toss with pea mixture over high heat until perfectly coated in sauce. Turn heat off, let rest 2 minutes. Fold in cheese and remaining olive oil.

Step 8

Serve with pancetta and Parmigiano Reggiano cheese sauce drizzled over the top.

Barilla Orzo Pasta - Packshot - en-ca
Classic Blue Box

Classic Blue Box

Orzo

Orzo is a small, rice-like pasta that adds Mediterranean flair to any dish. Its versatility shines in soups and salads, making it a go-to option for Canadian cooks looking to infuse their meals with a touch of premium, Mediterranean charm.

  • Shape Mini and Soup
  • Cook time 9 mins
  • Pack size 340 g
  • Range Classic Blue Box
View product

Discover more recipes

Find more premium recipes to elevate your next dinner party, outdoor picnic or special gathering!

Barilla Pastina Pasta in Chicken Broth with Fresh Vegetables

Get your family starry-eyed with tiny stars of al dente Barilla Pastina pasta in this traditional Italian soup recipe. Made with a nourishing chicken broth and a medley of vegetables, this easy recipe is the perfect way to warm up on chilly days. Toss into a pot and leave to simmer for a hearty 8 servings of homemade chicken soup, brimming with wholesome goodness.

Barilla Penne Lisce Pasta with Bacon, Ricotta Cheese and Tomato Basil Sauce

Penne for your thoughts? Not with this effortless Italian recipe, which requires little thinking, and much savouring. From the first bite, you'll relish the textures of perfectly al dente Barilla Penne Lisce pasta and crisp bacon in a creamy ricotta and tomato-basil sauce. Whip up this stress-free, kid-friendly recipe in just half an hour for all smiles at the table.

Barilla Pennette Rigate all’Arrabbiata Pasta

This traditional Italian recipe is of 'cibo povero' or peasant food origins, and consists of very simple ingredients: al dente Barilla Pennette Rigate pasta, garlic, parsley and Calabrian chili, a smoky pepper from southern Italy for the perfect touch of heat.

Best served with Ruffino Modus Toscana IGT

Taste profile: Full-bodied, rich and layered red with plum, chocolate and walnut character.