Barilla® Whole Grain Spaghetti

with Crispy Pancetta and Asparagus

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Ingredients for 8 people

  • 1 box Barilla® Whole Grain Spaghetti
  • 4 tablespoons Extra Virgin Olive Oil
  • 1 clove Garlic, chopped
  • 1 cup Cherry Tomatoes
  • 2 ounces Pancetta (may substitute Bacon), julienne
  • 1 Bunch Asparagus Coarsely Chopped
  • 1/2 cup Parmigiano-Reggiano cheese, grated
  • 2 tablespoons fresh Italian Parsley, chopped
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  • Bring a large pot of water to a boil
  • Heat a medium sized skillet over medium heat
  • Add the oil to the pan and sauté garlic until slightly browned, about 1 minute
  • Add asparagus, sauté over medium heat for 4 minutes
  • Add tomatoes, season with salt and black pepper, sauté for 3 additional minutes or until tomatoes are warmed through and skins are slightly blistered
  • Sauté pancetta in a small sauté pan on low heat until crispy, and drain the extra fat
  • Cook Spaghetti according to package direction, drain and toss with the sauce
  • Stir in cheese, parsley, and top with pancetta before serving
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