Summer Carbonara with Asparagus

Start by boiling a large pot of water.

In a bowl, whisk one full egg and three egg yolks. Add the pecorino cheese, black pepper and whisk again to combine.

Chop the asparagus into bite-sized spears and the pancetta into small cubes.

Salt the boiling water and add spaghetti.

Meanwhile, in a pan over medium heat, add the pancetta and sauté until golden and crispy (about 5 minutes).

Add asparagus spears to the pancetta and sauté for 2 more minutes.

Transfer al dente spaghetti directly into the pan with the pancetta and asparagus, along with a cup of the starchy pasta water. Allow this to come together for another minute as you stir.

Remove the pan from the heat, let rest for one minute, and then add the egg/pepper/cheese mixture to the spaghetti as you stir vigorously to combine. The residual heat from the pan and pasta will cook the eggs without scrambling them. If the mixture seems too thick, you can gradually add a bit more of the starchy pasta cooking water to achieve the desired consistency.

Option to garnish with more pecorino cheese and black pepper!