Laziale Carbonara with Asparagus

Method

1. Cook fettuccine according to package instructions, reserving 1 cup pasta water.
2. Dice guanciale and cook in a pan until crispy, about 5 minutes.
3. In a bowl, whisk eggs with pecorino and a generous amount of black pepper.
4. Blanch asparagus in boiling water for 2-3 minutes, then shock in ice water.
5. Toss cooked fettuccine with guanciale and asparagus in the pan.
6. Add the egg and cheese mixture to the pasta, tossing quickly to create a creamy sauce.
7. Season with additional pepper if needed.
8. Serve immediately, garnished with extra pecorino if desired.