Asparagus Carbonara

Method

1. Cut the asparagus tips into small pieces about the size of guanciale. Cut the stems in half lengthwise.
2. In a pan, crush a garlic clove (skin on) and add olive oil and thyme leaves. Sauté to infuse the oil.
3. Add the asparagus to the pan, season with salt and pepper, and cook for 3–4 minutes until tender but still crunchy. Remove the garlic clove and set the asparagus aside.
4. Bring a large pot of salted water to a boil and cook the spaghetti until al dente.
5. Meanwhile, prepare the egg cream: in a bowl, combine 4 egg yolks, a generous amount of black pepper, and 70 g of grated Pecorino Romano or Parmesan (or a mix). Mix well. Optionally add a pinch of saffron powder. Add a ladle of hot pasta cooking water (about 90°C) and stir to obtain a liquid cream.
6. When the pasta is nearly done, place the pan back on high heat and add the cooked asparagus. Drain the pasta directly into the pan and toss to combine.
7. Season with additional black pepper.
8. Turn off the heat. Immediately pour the egg cream over the pasta and toss quickly and vigorously to emulsify.
9. Transfer the pasta to a large bowl and gradually add more pasta cooking water, one ladle at a time, stirring constantly until the sauce is creamy and coats the pasta well.
10. Serve immediately with a final grind of black pepper.