Springtime Carbonara with Asparagus

Method

1. Prepare fettuccine according to package instructions, reserving 1 cup pasta water.
2. Sauté diced guanciale in a pan until golden and crispy, about 5 minutes.
3. In a bowl, combine eggs, pecorino, and a generous amount of black pepper.
4. Trim and cut asparagus into 2-inch pieces, then blanch in boiling water for 2-3 minutes.
5. Toss cooked fettuccine with guanciale and asparagus in the pan.
6. Pour the egg and cheese mixture into the pan, tossing quickly to coat the pasta.
7. Adjust seasoning with additional pepper if needed.
8. Serve immediately, topped with extra pecorino and a sprinkle of black pepper.