White asparagus carbonara

Step 1/3

• 250 g white asparagus
• 125 g guanciale
• 4 egg yolks
• 40 g shredded Pecorino cheese
• salt
• pepper

• large pot
• cutting board
• knife
• peeler
• large bowl
• whisk

First, bring a pot of salted water to boil for the spaghetti. In the meantime, chop guanciale into approx. 1 cm/0.3 in. cubes. Then trim the ends, peel and chop white asparagus into approx. 1 cm/0,3 in. thick medallions. Next, in a large bowl, whisk together egg yolks and Pecorino until a thick paste forms, and season with a pinch of salt and a generous amount of pepper.

Step 2/3

• 250 g spaghetti

• frying pan

Once water is boiling, add spaghetti and boil for approx. 8 min. or until al dente. Meanwhile, heat a large frying pan on medium-high heat and fry guanciale for approx. 4 min. or until golden brown. Add white asparagus medallions to the same pan, and then fry for approx. 4 min. more, or until tender.

Step 3/3

• 10 g shredded Pecorino cheese

• colander

Drain spaghetti and reserve some pasta water. Take frying pan with guanciale and white asparagus off heat, add spaghetti and toss to combine. In a large bowl, slowly whisk pasta water into egg mixture to create a creamy sauce, adding more pasta water if sauce is too thick. Finally, add contents of frying pan to a large bowl with sauce and mix to combine everything together. Serve with more Pecorino on top.

Enjoy your meal!