My Style Carbonara with Wild Asparagus 🥚🍝

Name: My Style Carbonara with Wild Asparagus 🥚🍝
Total time: 1800 s
Yield: Serves 2 servings
Ingredients: 7 oz pasta (200 g); 3 egg yolks; Grated Pecorino cheese, to taste; Grated Parmesan cheese, to taste; Black pepper, to taste; Salt, to taste; 1.75 oz guanciale (50 g)

angelo_del_focolare (Pina Famiglietti) @angelo_del_focolare

Belluno

Classic Roman carbonara enhanced with wild asparagus for a seasonal twist.

angelo_del_focolare (Pina Famiglietti) @angelo_del_focolare

Belluno

Classic Roman carbonara enhanced with wild asparagus for a seasonal twist.

Saved

Ingredients

30 minutes

Serves 2 servings

7 ozpasta (200 g)
3egg yolks
Grated Pecorino cheese, to taste
Grated Parmesan cheese, to taste
Black pepper, to taste
Salt, to taste
1.75 ozguanciale (50 g)

Saved

Steps

30 minutes

1

Bring a pot of salted water to a boil, then add the pasta.
2

In a skillet, cook the guanciale with a drizzle of oil until it becomes crispy. Transfer the guanciale to a plate. In the same pan, sauté and season the asparagus with salt.
3

In a bowl, mix the egg yolks with black pepper, Parmesan, and Pecorino cheese in equal amounts. Stir to form a creamy mixture, adding just a tablespoon of pasta cooking water to make it creamier.
4

Add the pasta to the skillet with the asparagus and toss to combine. Remove from heat, pour in the egg yolk mixture, and mix everything together. Plate the pasta and top with the crispy guanciale.

Saved

Cooksnaps

Saved

angelo_del_focolare (Pina Famiglietti) @angelo_del_focolare

Published in the US on June 20, 2025 14:01

Belluno

Ciao mi chiamo Pina, il mio nick name é Angelo del focolare perché mi è sempre piaciuto accudire la mia famiglia e soprattutto cucinare per le persone che amo. Sono di origini campane e precisamente di Avellino, ma per amore e lavoro mi sono trasferita da qualche anno a Belluno.