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Barilla® Fettuccine Rigate

with Peas & Pancetta

  • 420
  • 48.0g
  • 13.0g
  • 19.0g
  • Prep
  • Cook


Ingredients for 8 people

  • 1 BOX Barilla® Fettuccine Rigate
  • 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


  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

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