Asparagus carbonara

Peel the asparagus, cut a small piece of the bottom and cut into pieces of 5-6 cm.

Cook the asparagus for about 5 minutes in boiling salted water. Store a cup of the cooking liquid and drain the asparagus.

Cut the guanciale into thin strips and fry them crispy. Keep the melted fat.

Beat 2 egg yolks together with the grated pecorino cheese and black pepper from the mill. Add 2-3 tablespoons of melted fat from the guanciale. This gives the typical deep taste to the carbonara sauce.

Mix well and also add about 4 tablespoons of cooking liquid.

Put the asparagus back in the cooking pot and add the egg-cheese mixture. Put it on the fire again and keep stirring until you get a nice bound sauce.

Divide the asparagus carbonara over deep plates, sprinkle the crispy guancial over it and place another egg yolk in the middle.

Finish with extra grated pecorino cheese.