Barilla® Fettuccine with Peas & Pancetta

Instructions

1. 1
   BRING a large pot of water to a boil and add 2 tablespoons salt (optional)
   
   
2. 2
    HEAT olive oil in a heavy-bottomed skillet over medium-high heat
   
   
3. 3
   ADD garlic and cook for 2 minutes
   
   
4. 4
   Add the pancetta and cook until most of the fat has been rendered (melted)
5. 5
    Discard the excess fat
   
   
   
   
6. 6

   ADD peas, sugar and chicken stock

   
   

7. 7
   Stir well and cook over high heat until the peas are tender and the liquid has reduced by about half
   
   
   
   
8. 8
   Season with salt and pepper and set aside
   
   
9. 9
    COOK Fettuccine Rigate according to the package instructions until al dente, about 8 minutes
10. 10
    Drain pasta and toss
11. 11
    Add pasta to the skillet and place over medium heat
12. 12
    ADD mint and toss until well mixed, about 20 seconds
13. 13
    Remove from heat
14. 14
    ADD remaining oil and stir quickly
15. 15
     Serve immediately with grated cheese on the side