This is my version of the famous pasta dish! I added asparagus and used lots of cheese to make this is a very indulgent dish.
Fine sea salt
7 oz thick-sliced guanciale, flat pancetta or bacon
3 large egg yolks
1 c freshly grated pecorino cheese
3/4 c freshly grated Grana Padano
Freshly ground black pepper
1 lb asparagus, thinly sliced
1 lb spaghetti
Bring a large pot of salted water to a boil. Meanwhile, cut guanciale into ¼-inch batons.
In a medium bowl, whisk together egg yolks, grated cheeses, 1/3 cup water, and generous pinch salt and pepper.
In a 12 inch skillet, combine guanciale and asparagus cook over medium heat, stirring frequently, until browned, about 15 minutes.
About halfway through pancetta cooking time, cook pasta in the boiling water until al dente (ideally pancetta and pasta will be ready at about the same time). Reserving ¼ cup of the pasta cooking liquid. Add pasta to guanciale and asparagus; toss to combine. Immediately add egg mixture and 2 tablespoons pasta cooking liquid; quickly stir to combine. Moisten with additional pasta cooking liquid, if desired. Serve immediately, passing cheese and pepper at the table.
Serves 4 – 6.