Asparagus carbonara

1. 1

   To make the fresh pasta, place the flours onto a clean work surface or in a large mixing bowl. Make a well in the centre, then crack in the eggs. Gradually mix together until combined. On a lightly floured work surface, knead gently until you have a smooth, soft dough. Form into a ball, wrap in cling film and leave to rest in the fridge for 30 minutes.

   30 min

2. 2

   When ready, roll the dough through a pasta machine down to its thinnest setting, dusting with a little semolina if needed. Then feed it through the linguine cutter.

3. 3

   To prepare the asparagus, keep the tips intact and finely chop the stems, then set aside.

4. 4

   Place the tough asparagus stem ends in a pot of salted water and bring to a boil. Once boiling, discard the stems, add the linguine and cook until al dente. Drain the pasta, reserving a little of the cooking water.

5. 5

   Heat the olive oil in a large frying pan over medium heat, add the guanciale and cook for 2-3 minutes until it starts to colour. Add the sliced asparagus stems and tips and sauté for about 3 minutes until tender.

   6 min

6. 6

   In a bowl, lightly whisk the egg yolks, then mix in the grated pecorino and a little black pepper.

7. 7

   Add the pasta to the pan with the asparagus and toss well with a splash of the hot pasta water. Remove from the heat and stir in the egg yolk mixture until silky and well combined.

8. 8

   Serve immediately, garnished with freshly ground black pepper and grated pecorino if desired.

1 serving ≈ 238 g

Nutrition values are estimates. - means data is unavailable.