Bucatini with Spring Peas, Crispy Pancetta & Mint

Barilla Collezione Bucatini Pasta

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Barilla Collezione Bucatini

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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
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  • Bring a large pot of water to boil.
  • 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.
  • Bring to simmer and season with salt and freshly grated black pepper.
  • Cook pasta according to package directions. Drain and toss with peas mixture for a minute over high heat.
  • Stir in mint and garnish with pancetta and cheese before serving.
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