Servings: 4
Prep time: 20 minutes
Cook time: 15 minutes
Ingredients
- 1 bunch thick green asparagus, trimmed
- 15 ml (1 tbsp) baking soda
- 180 ml (3/4 cup) pancetta, bacon, or guanciale, cut into small pieces
- 4 eggs
- 4 egg yolks
- 250 ml (1 cup) grated Parmesan or grated Pecorino Romano
- 250 ml (1 cup) asparagus cooking water
- Parmesan (for serving)
- 125 ml (1/2 cup) pickled vegetables of your choice (pickled red onions, gherkins, Giardiniera, pickled shallots, or pickled chili peppers)
- Salt and pepper
Preparation
- Bring a large pot of salted water to a boil, add the baking soda, then add the asparagus and cook for about 3 to 5 minutes, depending on their thickness, until they are tender but still slightly crisp.
- Drain the asparagus, reserving 250 ml (1 cup) of the cooking water.
- Meanwhile, in a skillet, cook the pancetta, bacon, or guanciale until the meat is crispy. Set aside and reserve the fat in the skillet.
- Place the 4 eggs in a pot of simmering water and cook for 6 minutes to make soft-boiled eggs.
- Remove and immediately plunge the eggs into ice water. Then carefully peel them.
- In a mixing bowl set over a double boiler, whisk the 4 egg yolks and the Parmesan or Pecorino cheese.
- Gradually incorporate the asparagus cooking water and a little of the fat from the cooked charcuterie, whisking constantly, for about 5 to 6 minutes until you have a creamy, smooth sauce. Check the seasoning with salt and pepper.
- On a large plate or serving dish, arrange the warm asparagus, coat with the carbonara sauce, add the crispy charcuterie, then place the soft-boiled eggs on top, and finish with additional grated Parmesan and pepper.
- Serve with the marinated vegetables on the side to add a tangy touch and balance the richness of the dish.
