Asparagus Carbonara

Method

1. Prepare the cream: in a bowl combine one whole egg and two egg yolks, a generous amount of black pepper, and grated Pecorino Romano. Mix well.
2. Cook in a bain-marie: place the bowl over a pot of hot water (not boiling) and stir continuously for about 5 minutes, until the mixture thickens to a zabaglione-like consistency. Be careful not to curdle.
3. Meanwhile, prepare the raw asparagus: remove the fibrous outer part, cut into pieces, and soak in ice-cold water to make them crunchy. Drain.
4. Season the asparagus with lemon zest, lemon juice, and a drizzle of olive oil. Toss.
5. Cook the pasta in salted boiling water. One minute before it is done, transfer the pasta to the pan with a splash of the cooking water.
6. Add the egg and pecorino cream to the hot pasta, stirring quickly. Add the seasoned asparagus.
7. Serve immediately, with extra pecorino and black pepper if desired.