Today we do asparagus carbonara, we are now at hour stay home Covid lockdown, so we don’t have all the perfect ingredients, but we do it at our best!

The most important ingredients are fresh asparagus (from la Saporita farm in Paciano, Italy).

Ingredients:

• fresh asparagus

• extra virgin olive oil

• pecorino cheese (roman pecorino, black skin)

• Guanciale pork (similar to bacon but this is the pork cheek), also you cab buy it at Volpetti, Italian Online store.

Directions:

• Boil asparagus for 5 minutes and re-use the asparagus water to cook the pasta (maybe add more water if needed) and add salt

• Cut the asparagus and sauté  with olive oil.

• In another sauce pan, sauté the guanciale.

• In a bowl mix the pecorino cheese with the eggs.

• Cook pasta al dente, and add it to the asparagus. Take it out from the flame, and after 20 seconds add the egg and pecorino cheese cream.