Carbonara aux asperges blanches

Ingrédients

• 9 oz spaghetti
• 9 oz white asparagus
• 4.5 oz guanciale
• 4 egg yolks
• 1.75 oz shredded Pecorino cheese
• salt
• pepper

Préparation

1. 1

   First, bring a pot of salted water to boil for the spaghetti. In the meantime, chop guanciale into approx. 1 cm/0.3 in. cubes. Then trim the ends, peel and chop white asparagus into approx. 1 cm/0,3 in. thick medallions. Next, in a large bowl, whisk together egg yolks and Pecorino until a thick paste forms, and season with a pinch of salt and a generous amount of pepper.

2. 2

   Once water is boiling, add spaghetti and boil for approx. 8 min. or until al dente. Meanwhile, heat a large frying pan on medium-high heat and fry guanciale for approx. 4 min. or until golden brown. Add white asparagus medallions to the same pan, and then fry for approx. 4 min. more, or until tender.

3. 3

   Drain spaghetti and reserve some pasta water. Take frying pan with guanciale and white asparagus off heat, add spaghetti and toss to combine. In a large bowl, slowly whisk pasta water into egg mixture to create a creamy sauce, adding more pasta water if sauce is too thick. Finally, add contents of frying pan to a large bowl with sauce and mix to combine everything together. Serve with more Pecorino on top.