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Spaghetti Carbonara
Monferrina Style with Asparagus
Monferrina Style with Asparagus
Ingredients
| * | 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.