| 1 box | BARILLA Spaghetti |
| 1-1/2 cups | BARILLA Garden Vegetable Sauce |
| 1/2 pound (about 12) | medium asparagus spears |
| 2 ounces | pancetta, finely chopped |
| 2 ounces | salt pork, finely chopped (optional) |
| 3/4 cup | whipping cream or half & half |
| 1 | egg yolk, beaten |
| 1/2 cup | freshly grated Parmigiano Reggiano cheese |
| 1/2 teaspoon | freshly ground black pepper |
TRIM 1-1/2 inches off bottoms of asparagus spears; discard. Cut spears diagonally into 1/2-inch pieces.
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 Garden Vegetable Sauce and cream; stir 3 to 4 minutes or until thoroughly heated.
COOK Spaghetti according to package directions, adding asparagus during last 4 minutes of cook time. Drain and return to pot.
ADD sauce to hot Spaghetti; mix lightly. Stir in egg yolk; continue cooking over low heat for 2 minutes, stirring occasionally. Add cheese; mix lightly. Transfer to serving platter. Makes 5 to 6 servings.
Substitute broccoli florets for asparagus spears.