Pasta carbonara with asparagus, peas, and sugar snap peas

Cut the guanciale into strips, let it melt, then fry until crispy in a large pan. If necessary, drain the excess fat and set the guanciale aside.

Boil the sugar snap peas, peas, and asparagus for 2 minutes in boiling salted water, refresh under cold water, and drain. Also cook the pasta as indicated on the package, drain, and keep the cooking water.

Mix the egg yolks and 200 g grated cheese together with pepper and salt and add a ladle of cooking water. Pour the pasta back into the large pot where the guanciale was cooked and place it on the heat, add the cheese mixture and stir well for 2 to 3 minutes until you have a nice creamy sauce. Then finally stir in the bacon and vegetables and serve with the rest of the grated cheese.

If the mixture becomes too sticky and dry – that is when the pasta sits – just stir in some cooking water, it works wonders!