Olive oilAdd a drizzle if needed to improve the texture of the asparagus cream~3 tbspest.
Steps
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1
Wash the asparagus, trim off the tough ends, and separate the tips from the stalks.
2
Slice the asparagus stalks into rounds and boil them in lightly salted water for about 10–12 minutes until soft. Drain, reserving some cooking water, then blend until smooth, adding a drizzle of olive oil if needed.
3
In a bowl, whisk the egg yolks with the grated Pecorino Romano and plenty of black pepper, then stir in the asparagus cream until you get a smooth, creamy sauce.
4
Cut the guanciale into strips and cook over low heat until crispy and its fat has rendered. Add the asparagus tips and sauté for a few minutes until tender but still crisp.
5
Cook the spaghetti in plenty of salted water until al dente, reserving some pasta water before draining.
6
Add the cooked spaghetti to the pan with the guanciale and asparagus tips and toss to combine. Remove from heat and quickly stir in the egg yolk and asparagus cream mixture, adding reserved pasta water if needed to create a creamy, velvety sauce. Serve and enjoy your asparagus carbonara!
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