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Barilla® Spaghetti Carbonara Monferrina Style with Asparagus

  • 27minutes

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Source: www.kitchendaily.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B6, B9, C, D
MineralsIodine, Fluorine, Chromium, Manganese, Silicon

Ingredients Jump to Instructions ↓

  1. 1 box Barilla Spaghetti

  2. 1 1/2 cups Barilla Garden Vegetable Sauce

  3. 1/2 pound (approximately 12) medium asparagus spears (may substitute broccoli florets)

  4. 2 ounces pancetta , finely chopped

  5. 2 ounces salt pork , finely chopped

  6. 3/4 cup whipping cream (may substitute half & half)

  7. 1 egg yolk, beaten

  8. 1/2 teaspoon freshly ground black pepper

  9. 1/2 cup freshly grated Parmigiano cheese

Instructions Jump to Ingredients ↑

  1. Steps:

  2. Trim 1½ inches off bottoms of asparagus spears; discard. Cut spears diagonally into ½ inch pieces.

  3. 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.

  4. Add sauce and cream; stir 3 to 4 minutes or until thoroughly heated.

  5. Cook Spaghetti according to package directions, adding asparagus during last 4 minutes of cook time. Drain and return to pot .

  6. Add sauce to hot Spaghetti and mix lightly. Stir in egg yolk; continue cooking over low heat for 2 minutes, stirring occasionally.

  7. Add pepper and Parmigiano cheese; mix lightly. Transfer to a serving platter or bowl.

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