Classic Lazio Carbonara with Asparagus

Method

1. Cook spaghetti according to package instructions.
2. In a pan, cook cubed guanciale until crispy.
3. In a bowl, whisk together eggs, Pecorino, and a generous amount of black pepper.
4. Sauté asparagus and onion in olive oil until tender.
5. Toss cooked spaghetti with guanciale, asparagus, and onion.
6. Remove from heat, then quickly mix in the egg and cheese sauce.
7. Serve immediately, garnished with additional Pecorino and pepper.