Italian carbonara with asparagus

Prepare the ingredients

1. Wash the asparagus and break off the stems. If you bend asparagus, they will break in the right place naturally.  Cut off the very hard end of the stemss. Par-boilthe spears in salted water for just a minute. Remove from the water and then par-boil the stems for 2-3 minutes. Keep the water to cook the pasta in and cut the asparagus (spears and stalks) into small pieces.
2. Cut the guanciale or pancetta into cubes if necessary. Peel the garlic cloves. Beat the egg yolk and whole egg together and then add grated pecorino and/or parmigiano, salt and pepper. Beat again to incorporate cheese and eggs.

Cook and serve the asparagus carbonara

1. Sauté the guanciale or pancetta in a little olive oil. Guanciale requires less oil as the fat in it melts. Add the garlic cloves and sauté for a minute. Add the asparagus pieces and cook them with the guanciale and garlic for two to three minutes.
2. Re-boil the water used for the asparagus and then cook the pasta al dente according to the instructions on the packet. When the pasta is ready, save a cup of cooking water and drain. Add the hot pasta to the asparagus, mix well and then add a little pasta cooking water.
3. Mix again over a medium heat, then remove the pan from the heat and add the eggs and cheese. Stir and mix continuously until the pasta is covered in a creamy sauce.If necessary, add a little more pasta cooking water.
4. Serve immediately with more grated cheese and freshly ground black pepper.