White asparagus « alla carbonara »

By far one of my favorite asparagus recipes!

Any deviation from this traditional Roman recipe can provoke collective hysteria... And yet, carbonara pasta is very simple: raw egg, guanciale, Pecorino Romano cheese, pepper. And above all... absolutely no cream! These few ingredients must be carefully chosen and of good quality please! Then you absolutely must follow a few well-defined steps to the letter and stay focused; it only takes a second of inattention and your sauce turns into scrambled eggs... Final tip for a successful sauce: put some love in it! As I love asparagus and we are still in full season, I decided to replace the pasta with beautiful white asparagus. The slightly sweet/bitter taste goes perfectly with Pecorino and guanciale! I highly recommend this combination!