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Barilla® Fettuccine Rigate
with Peas & Pancetta

Made with
Barilla Fettuccine Rigate
- Prep
- Cook
- 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
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BRING a large pot of water to a boil and add 2 tablespoons salt (optional)
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HEAT olive oil in a heavy-bottomed skillet over medium-high heat
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ADD garlic and cook for 2 minutes
- Add the pancetta and cook until most of the fat has been rendered (melted)
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Discard the excess fat
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ADD peas, sugar and chicken stock
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Stir well and cook over high heat until the peas are tender and the liquid has reduced by about half
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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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