for 4 person

Pasta

300 g	spaghetti
	salted water, boiling

Bacon

150 g

bacon strips, cut into strips

Asparagus

1 tbsp	olive oil
500 g	green asparagus, lower third peeled, cut into pieces approx. 4 cm long
½ tsp	salt
2	spring onions incl. greens, cut into thin rings, a few greens set aside

Sauce

4	fresh egg yolks
50 g	grated Pecorino
¼ tsp	salt
a little	pepper

How it's done

Pasta

Cook the spaghetti in boiling salted water until al dente, set aside approx. 200 ml of the cooking water, drain the pasta and return to the pan.

Bacon

Fry the bacon in a non-stick frying pan until crispy, without adding any oil. Remove, add to the pasta.

Asparagus

Wipe the cooking fat from the pan, add oil to the same pan. Add the asparagus, season with salt, stir fry for approx. 3 mins. Add the spring onions, stir fry for approx. 3 mins. Remove, add to the pasta.

Sauce

Combine the egg yolks, pecorino and reserved cooking water, season. Add the egg mixture to the pasta, mix, cook over a medium heat until the sauce thickens. Remove the pan from the heat, plate up. Garnish with the reserved spring onion greens.

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