Carbonara, but make it spring! Crisp asparagus lightens things up, while guanciale (an Italian cured pork cheek) brings all the rich, salty goodness. It renders down into the pan, creating that deep, flavour-packed base you want in every bite.
Ingredients:
- 1/2 Pound Fresh Asparagus Spears
- 6 Ounces Diced Guanciale or Pancetta
- 2 Whole Large Eggs
- 3 Egg Yolks
- 1 Teaspoon Freshly Cracked Black Pepper
- 1/3 Cup Grated parmesan Cheese
- 1 Pound Pasta of Choice
- Additional Grated parmesan Cheese
Instructions:
- Trim the asparagus, and cut into 2 inch pieces, cutting any thicker pieces in half lengthwise.
- Blanch the asparagus in boiling water until tender crisp, then drop into a bowl of ice water.
- In a frying pan, cook the guanciale until crisp and brown. Remove the meat from the pan, reserving the fat in the pan.
- In a bowl, beat together the eggs, yolks, grated cheese, and pepper.
- Cook the pasta in a large pot of boiling water until it is "al dente", then drain, reserving a cup of pasta water, and return pasta to the pot.
- Add the guanciale and asparagus to the pasta and cook over high heat for one minute.
- Add the egg mixture to the frying pan, then add half a cup of the pasta water, whisking continuously so the eggs don't curdle.
- Add the egg mixture to the pasta pot, and stir continuously until the sauce completely coats the pasta.
- Serve and sprinkle with extra grated parmesan cheese!
