| 1 box | BARILLA Linguine |
| 3 tablespoons | extra virgin olive oil |
| 2 medium | leeks, halved lengthwise and sliced thin |
| 4 ounces | pancetta, sliced, cut into julienne strips (may substitute 6 bacon slices) |
| 1 medium | zucchini, sliced, cut into julienne strips |
| 3/4 cup | half & half |
| 1/4 teaspoon | salt |
| 1/8 teaspoon | ground black pepper |
| 1 | egg yolk |
HEAT oil in large skillet over medium-high heat. Add leeks and pancetta; sauté 4 minutes, stirring occasionally. Add zucchini; continue cooking 3 minutes or until zucchini is tender. Add half and half and heat thoroughly over medium heat. Add seasonings.
REMOVE from heat; immediately add egg yolk and stir until mixture thickens. Heat from mixture will cook egg yolk thoroughly.
COOK pasta according to package directions; drain, reserving 1-2 cups of pasta cooking water. Add hot pasta to skillet and mix well adding reserved cooking water as needed. Transfer to a serving bowl or platter and serve immediately.