Barilla® Fettuccine

with Peas & Pancetta

Add to favorites Remove from favorites


Ingredients for 8 people

  • 1 BOX Barilla® Fettuccine
  • 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

Share ingredients

You copied text to clipboard:


  • 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 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
Show more

Related recipes