Asparagus Carbonara

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.