Fettuccine rigate with mushroom and pancetta in a rich arrabbiata sauce

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How to make Fettuccine rigate with mushroom and pancetta in a rich arrabbiata sauce

  • Yield : 4
  • Prep Time : 0:10
  • Cook Time : 0:15
  • Total Time : 0:25

Ingredients

  • 500g Barilla fettuccine rigate
  • 1 jar Barilla Arrabbiata Pasta Sauce
  • 1/4 onion, thinly sliced
  • 200g cubed pancetta (guanciale)
  • 200g swiss mushrooms, sliced
  • Pecorino or Grana Padano, grated, to serve
  • 10 basil leaves, torn
  • Extra virgin olive oil
  • Rock salt, for pasta water
  • Sea salt and pepper, to taste

Method

  • Step 1 Add the Barilla Fettuccine Rigate to plenty of salted boiling water and cook according to the instructions on the pack.
  • Step 2 Gently cook the onion and pancetta in a large frying pan, then add the mushrooms and season.
  • Step 3 Add the arrabbiata sauce and cook for a further few minutes.
  • Step 4 Drain the pasta al dente and toss the pasta into the sauce for another minute, then add basil.
  • Step 5 Serve immediately with a drizzle of extra virgin olive oil and grated Pecorino or Grana Padano.

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