My Carbonara recipe is a development of a mix of recipes originating from various places (most likely a mix of Jamie Oliver and my mother). Most of the time I have it 'plain' but thought about adding chopped asparagus this time as it gives a nice break from the pancetta and creamy pasta.
180g of pasta (any pasta is ok, even though traditionally long pasta is used)
2 whole eggs
1 egg yolk
150g diced smoked pancetta
4 asparagus tips
1 garlic clove
1. Bring a small pot of water to boil and throw in the asparagus tips, boil for 5 minutes.
2. Bring to boil a second, bigger pot of water, add salt and the pasta, cook according to packet instructions.
3. In a small pan place a drop of olive oil and the peeled garlic clove. Drain the asparagus and place them to sauté in the pan for a few minutes.
4. In the meantime place the pancetta in a pan and let it fry, without adding anything else, till nice and crispy.
5. Crack the two eggs in a bowl and add the yolk, whisking with a fork. Add the Parmigiano and pepper, mixing well.
6. Remove the asparagus tips from the pan and chop them into rings, like in the photograph.
7. Drain the pasta and add to the pan with the pancetta, mixing well and adding the chopped asparagus.
8. Place the pasta, pancetta and asparagus in a serving bowl and pour in the egg mixture, mixing everything very well till it is all combined.
9. Serve and top with more grated cheese to your pleasure.
You can switch the Parmigiano with grated Pecorino Romano, if you wish.