Marco's Seasonal Spargel Carbonara by Marcoslittleitaly

Ingredients

• 500 g rigatoni
• 600 g green asparagus
• 200 g guanciale
• 150 g pecorino romano
• 6 egg yolks
• 2 ladles of pasta water
• 1 tsp black pepper
• 1 tbsp salt

Instructions

1. Bring a large pot of salted water to a boil and cook the rigatoni according to package instructions until al dente.
2. While the pasta cooks, trim the woody ends of the asparagus, cut into 3 cm pieces, and sauté in a pan until tender and slightly browned, about 5-7 minutes.
3. In a separate pan, fry the diced guanciale over medium heat until crispy and the fat has rendered.
4. Whisk the egg yolks with the finely grated pecorino romano and plenty of black pepper in a bowl to form a thick paste
5. Add the cooked asparagus and pasta to the pan with the guanciale, tossing to coat in the rendered fat.
6. Remove the pan from the heat, add the egg and cheese mixture along with the pasta water, and stir vigorously until a creamy, emulsified sauce forms.
7. Serve immediately with extra grated pecorino if desired.