Barilla® Whole Grain Spaghetti

with Crispy Pancetta and Asparagus



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


  1. 1
    Bring a large pot of water to a boil
  2. 2
    Heat a medium sized skillet over medium heat
  3. 3
    Add the oil to the pan and sauté garlic until slightly browned, about 1 minute
  4. 4
    Add asparagus, sauté over medium heat for 4 minutes
  5. 5
    Add tomatoes, season with salt and black pepper, sauté for 3 additional minutes or until tomatoes are warmed through and skins are slightly blistered
  6. 6
    Sauté pancetta in a small sauté pan on low heat until crispy, and drain the extra fat
  7. 7
    Cook Spaghetti according to package direction, drain and toss with the sauce
  8. 8
    Stir in cheese, parsley, and top with pancetta before serving

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