Asparagus Carbonara

Asparagus carbonara is a springtime variation of the classic Roman dish, enhanced with the sweetness and freshness of asparagus. Here’s how you can prepare it:

Ingredients

• 320 g of pasta (spaghetti or rigatoni are fine)
• 200 g of fresh asparagus
• 4 egg yolks
• 80 g of grated Pecorino Romano
• 150 g of guanciale (or pancetta if you prefer)
• Salt and pepper to taste
• Extra virgin olive oil (if needed)

Preparation

1. Clean the asparagus by removing the hardest parts of the stem and cut it into pieces of about one centimeter, leaving the tips whole.
2. Steam the asparagus or cook it in a pan with a drizzle of oil and a bit of water until softened but still crunchy.
3. In a pan, sauté the diced guanciale without adding oil, until it becomes crispy.
4. In a bowl, mix the yolks with the grated Pecorino, add a generous grind of pepper and stir until you obtain a smooth cream.
5. Cook the pasta in plenty of salted water and drain it al dente, saving some of the cooking water.
6. Add the pasta to the pan with the guanciale, mix to combine, then remove from the heat and let it cool slightly.
7. Add the yolk and Pecorino cream to the pasta, stirring vigorously and adding a little cooking water to make it creamy.
8. Add the asparagus and mix gently.

Serve the asparagus carbonara hot, with an extra sprinkle of Pecorino and pepper, if desired.

Curiosity

Although carbonara is typically made with eggs, guanciale, Pecorino Romano, and pepper, there are many interpretations and adaptations, like this one that celebrates asparagus. This version is perfect for spring when asparagus are in season and add a touch of freshness and color to the dish.