A fresh spin on a Roman favorite! 🇮🇹✨ Try @nonnasilviofficial 's Asparagus Carbonara — rich, savory, and perfect for spring 🌱🥓🍝 #AsparagusCarbonara #ItalianRecipe #SpringPasta #PastaLovers Ingredients: 2 cups (250 g) asparagus 9 oz (250 g) guanciale 5 egg yolks 2 cups (200 g) grated Pecorino Romano cheese Salt and black pepper to taste Instructions: Clean the asparagus: Wash the asparagus, trim off the tough ends, and separate the tips from the stalks. Make the asparagus cream: Slice the stalks into rounds and boil them in lightly salted water for about 10–12 minutes, until soft. Drain (reserve some of the cooking water), and blend until smooth. Add a drizzle of olive oil if needed to improve texture. Prepare the "carbocream": In a bowl, whisk together the 5 yolks, grated Pecorino Romano, and a generous amount of black pepper. Add the asparagus cream and mix until you get a smooth, creamy sauce. Sauté guanciale and asparagus tips: Cut the guanciale into strips and cook it over l...