A bright, precise carbonara where charred asparagus steps in for half the guanciale, featuring lemon zest to lift the pecorino without breaking the creamy egg yolk texture.
Ingredients
- 200 g durum wheat Italian spaghetti
- 180 g fresh green asparagus
- 60 g Italian guanciale
- 1 piece yellow onion
- 1 clove fresh garlic
- 3 pieces extra-fresh egg yolks
- 70 g grated pecorino romano
- 1 piece organic lemon
- to taste black peppercorns
- 1/4 tsp sweet smoked paprika
- to taste fine salt
Method
- Trim the asparagus, keeping the tips intact and slicing the stalks on a bias for quick cooking and a substantial bite.
- Cut the guanciale into even lardons, finely mince the onion and lightly crush the garlic.
- Brown the guanciale over low heat to render the fat without burning it, then remove it when crispy, leaving the rendered fat in the pan.
- Sweat the onion in the rendered fat until it turns translucent and soft. Add the garlic just to flavor the oil, then remove it before it takes on too much color.
- Char the asparagus in the same pan with the smoked paprika until you get blistered edges and a slightly firm center.
- Cook the spaghetti in heavily salted water until al dente, reserving a ladleful of the starchy pasta water.
- While the pasta cooks, mix the egg yolks, pecorino, plenty of freshly ground black pepper and lemon zest to form a thick paste.
- Off the heat, add the drained spaghetti to the pan with the asparagus, onion and guanciale, then loosen with a splash of the hot pasta water.
- Stir in the egg and pecorino mixture off the heat, tossing constantly until the sauce coats the pasta in a glossy, creamy layer without scrambling.
- Adjust with a very subtle squeeze of lemon juice if needed, season with more black pepper, and serve immediately with a few asparagus tips visible on top.
Nutrition
Per serving
- Energy
- 824.8 kcal
- Protein
- 41.36 g
- Carbohydrate
- 84.71 g
- Fat
- 38.01 g
- Fibre
- 7.29 g
- Calcium
- 34.57 mg
- Iron
- 1.32 mg
- Magnesium
- 19.77 mg
