Barilla® Fettuccine Rigate

with Peas & Pancetta

Blue Box Fettuccine Rigate

Made with

Barilla Fettuccine Rigate
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  • Barilla Fettuccine Rigate with Peas and Pancetta
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  • 420
    Calories
  • 48.0g
    Carbohydrate
  • 13.0g
    Protein
  • 19.0g
    Fat

Ingredients

Ingredients for 8 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 (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

Instructions

  • 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
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