Bucatini with Spring Peas, Crispy Pancetta & Mint



Ingredients for 6 people

  • 1 box Collezione Bucatini
  • 5 tablespoons extra virgin olive oil, divided
  • 1 Vidalia onion, cut in thick julienne
  • ½ cup dry white wine
  • 1 cup spring peas, thawed
  • 1 cup chicken broth
  • Salt and black pepper to taste
  • 1 tablespoon fresh mint, chopped
  • 1 cup pancetta, rendered and crispy
  • ½ cup Parmigiano-Reggiano cheese, shredded


  1. 1
    Bring a large pot of water to boil.
  2. 2
    Meanwhile in a large skillet, gently sauté onion with half the olive oil for a few minutes until translucent. Add wine, reduce to half then add peas and broth.
  3. 3
    Bring to simmer and season with salt and freshly grated black pepper.
  4. 4
    Cook pasta according to package directions. Drain and toss with peas mixture for a minute over high heat.
  5. 5
    Stir in mint and garnish with pancetta and cheese before serving.

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