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Spaghetti Carbonara
Monferrina Style with Asparagus
Makes 6 Servings
*1/2 pound (approximately 12) medium asparagus spears (may substitute broccoli florets)
*2 ounces pancetta, finely chopped
*2 ounces salt pork, finely chopped (optional)
*1 1/2 cups Barilla Vegetariana (Garden Vegetable) Sauce
*3/4 cup whipping cream or half & half
*16-ounce package Barilla spaghetti
*1 egg yolk, beaten
*1/2 teaspoon freshly ground black pepper
*1/2 cup freshly grated Parmigiano cheese
1Trim 1 1/2 inches off bottoms of asparagus spears; discard. Cut spears diagonally into 1/2-inch pieces.
2Heat skillet over medium heat. Add pancetta and salt pork; cook 5 to 6 minutes or until lightly browned, stirring occasionally. Reduce heat to low. Add sauce and cream; stir 3 to 4 minutes or until thoroughly heated.
3Cook pasta according to package directions, adding asparagus during last 4 minutes of cook time. Drain and return to pot.
4Add sauce to hot pasta and mix lightly. Stir in egg yolk; continue cooking over low heat for 2 minutes, stirring occasionally. Add pepper and cheese; mix lightly. Transfer to a serving platter or bowl.
Recipe courtesy of Barilla. Visit for more authentic Italian recipes and entertaining ideas.