How do you store asparagus carbonara?

Name: Asparagus Carbonara
Cook time: 20 min
Total time: 20 min
Yield: 2P
Ingredients: 1 kg white Belgian asparagus; 4 egg yolks; 200 g guanciale; 100 g pecorino romano, plus extra for topping; Freshly ground black pepper; Salt

It is best to consume this dish immediately. Leftovers can be stored in the refrigerator for up to 1 day, but the texture of the sauce may change when reheated.

Asparagus Carbonara

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20min

•

Easy

Enjoy a delicious twist on the classic Carbonara: Asparagus Carbonara. A perfect combination of pecorino, guanciale, and asparagus.

Ingredients

What do you need?

Quantity: 2P

1 kg white Belgian asparagus
4 egg yolks
200 g guanciale
100 g pecorino romano, plus extra for topping
Freshly ground black pepper
Salt

Preparation method

How do you make this?

Peel the asparagus, cut a small piece off the bottom, and cut them into pieces of 5-6 cm.

Cook the asparagus in boiling salted water for about 5 minutes. Reserve a cup of the cooking water and drain the asparagus.

Cut the guanciale into thin strips and fry them until crispy. Reserve the melted fat.

Whisk 2 egg yolks together with the grated pecorino cheese and freshly ground black pepper. Add 2-3 tablespoons of the melted fat from the guanciale. This gives the carbonara sauce its typical deep flavor.

Mix well and also add about 4 tablespoons of cooking water.

Return the asparagus to the pot and pour in the egg-cheese mixture. Put it back on the heat and keep stirring constantly until you have a nice thick sauce.

Divide the asparagus carbonara among deep plates, sprinkle the crispy guanciale on top, and place another egg yolk in the center.

Finish with extra grated pecorino cheese.