Authentic home cooking from Italy, with US measurements. 
My Style Carbonara with Wild Asparagus 🥚🍝
Classic Roman carbonara enhanced with wild asparagus for a seasonal twist.
My Style Carbonara with Wild Asparagus 🥚🍝
Classic Roman carbonara enhanced with wild asparagus for a seasonal twist.
Open in Cookpad AppSteps
- 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.
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