
Spaghetti Carbonara
Monferrina Style with Asparagus
Makes 6 ServingsIngredients
* | 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 |

Instructions
1 | Trim 1 1/2 inches off bottoms of asparagus spears; discard. Cut spears diagonally into 1/2-inch pieces. |
2 | Heat 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. |
3 | Cook pasta according to package directions, adding asparagus during last 4 minutes of cook time. Drain and return to pot. |
4 | Add 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. |
Source
Recipe courtesy of Barilla. Visit
www.barillaus.com for more authentic Italian recipes and entertaining ideas.