Fettuccini Rigate with Peas & Pancetta

This recipe is adapted from one that I found on ABC's tv website by Rocco DiSpirito. I increased the amounts of pasta and other ingredients to serve 6 or 8 people. I don't know if you can find fettuccini rigate at your local grocery store but Barilla has just come out with it in our area. The difference between regular fettuccini and fettuccini rigate is that the rigate has lines in the pasta. The lines actually help hold the sauce onto the pasta. If you have ever eaten regular fettuccini you might have noticed that the sauce sort of drips right off. I also added the peas and pancetta. You could also add chicken and broccoli. The combinations are numerous. I just tasted this pasta and I like it a lot. I think it is quite yummy. It has much less fat than the normal Alfredo pasta sauce. I would definitely make this again if the boys enjoy it. I have to say that I like anything with ham and peas. It is a very "Italian" combination from what I have seen. You can always leave out the peas and just do bacon or ham but that just seems wrong to me. The only complaint was that there was not enough sauce. Next time, I'll have to increase the amounts for the sauce again or decrease the amount of pasta.

Fettuccini Rigate with Peas & Pancetta

1 box Fettuccine Rigate (Barilla)

2 tablespoon butter

6 garlic cloves, minced

2 teaspoons cornstarch

Pinch of ground nutmeg

1-1/2 cup low-fat, low-sodium chicken broth

3/4 cup grated Parmigiano-Reggiano cheese

1-1/2 cup 5% Greek yogurt

Salt and freshly ground black pepper

2 cups frozen peas, thawed

¼ pound Pancetta cut into strips (may substitute ham or bacon)

Cooking Directions:

Bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package directions, 9 to 11 minutes; drain.

While the pasta is cooking, melt the butter in a large nonstick sauté pan over medium heat. Add the garlic and pancetta and cook until fat is rendered. Discard excess fat.

Meanwhile, combine the cornstarch and nutmeg in a small bowl. Whisk in the chicken broth until smooth. Pour the mixture into the sauté pan, add the peas, raise the heat, and bring the sauce to a simmer, whisking occasionally. Whisk in 1/2 cup of the cheese until it has melted. Remove the sauté pan from the heat and whisk in the yogurt until the sauce is smooth.

In a large bowl, toss the cooked fettuccine with the Alfredo sauce. Season with salt and pepper to taste. Top the pasta with the remaining 1/4 cup cheese, and serve.

Serves 6-8

Enjoy!

The Creative Cook