15 minutes
A quick and easy carbonara pasta with fresh asparagus and crispy pancetta, finished with egg yolks and Parmesan cheese for a creamy sauce.
Asparagus, trimmed and cut into bite-sized pieces
0 lb
Pancetta, cubed
0 oz
Egg Yolks, lightly beaten
each
tablespoons
Parmigiano Reggiano Cheese, freshly grated
tablespoons
pinches
teaspoons
1. Prepare Asparagus
Trim the ends of the asparagus and slice it into bite-sized pieces, ensuring they are fresh and firm.
2. Cook Pancetta
In a large skillet over medium-high heat, cook the cubed pancetta until golden and crispy, about 3 to 5 minutes.
3. Steam Asparagus
Reduce the fat in the skillet slightly, then add the sliced asparagus along with 2 tablespoons of water. Cook for 2 to 4 minutes until the asparagus turns bright green and tender.
4. Create Sauce
Lower the heat and gently stir in the two lightly beaten egg yolks and half a tablespoon of unsalted butter, allowing the residual heat to gently cook the egg yolks and melt the butter to form a glossy sauce.
5. Finish Carbonara
Sprinkle in the freshly grated Parmigiano-Reggiano cheese, a pinch of fine sea salt, and ¼ teaspoon of freshly ground black pepper. Toss to combine until the cheese melts and serve immediately.
Off the heat, quickly combine the hot pasta with the egg and cheese mixture, vigorously tossing to coat. Use residual heat to cook the eggs without curdling them, adding pasta water as needed.
Cook your pasta until just shy of al dente. During the last couple of minutes of boiling, add the asparagus directly to the pot. Reserve some pasta water before draining.
Look for bright green asparagus with firm stalks and tightly closed tips. Pencil-thin asparagus is ideal for this recipe, as they will cook quickly and evenly without becoming mushy. Trim the woody ends, which can be tough and unpalatable.
Since guanciale and Pecorino are both salty, taste your carbonara before adding extra salt. Use freshly cracked black pepper to enhance the dish's warmth and complexity.
Add it gradually, as needed, to help emulsify the egg and cheese mixture, creating that lustrous coating.
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