Fresh Farfalle with Asparagus Carbonara

Method

1. First, I prepared the fresh pasta by rolling it out with a rolling pin until thin, then I made the farfalle by starting from a rectangle and folding it like a concertina.
2. I cleaned the asparagus, setting aside the tips and cutting the rest into rounds.
3. I cooked everything for about 10 minutes, seasoning with salt and pepper.
4. Meanwhile, in a bowl, I combined the egg yolks with the pecorino until a compact cream formed.
5. I cooked the farfalle for a few minutes.
6. I combined them with the asparagus and finally added the egg cream.