Authentic Spaghetti Carbonara with Peperoncino-Charred Asparagus

Prepare the ingredients: Wash 1 lb of raw asparagus and snap off the tough, woody ends. Peel and smash 3 garlic cloves. Finely grate 1.5 cups of Pecorino Romano and 0.5 cups of Parmigiano-Reggiano. Finely chop 0.25 cups of fresh flat-leaf parsley. Cut 8 oz of raw guanciale slab into 1/4-inch thick by 1-inch long lardons.

Toast 1.5 tbsp of whole black peppercorns in a dry skillet over medium heat for 2 minutes until aromatic. Coarsely crush them using a mortar and pestle or the bottom of a heavy pan.

In a medium bowl, whisk together 2 whole raw eggs, 4 raw egg yolks, the grated Pecorino Romano, grated Parmigiano-Reggiano, and half of the crushed black pepper until a thick paste forms. Set aside.

Heat 1 tbsp of extra virgin olive oil in a large skillet over medium-high heat. Add the 3 smashed garlic cloves and 1 tbsp of crushed red pepper flakes, cooking for 1 minute until fragrant. Add the trimmed asparagus in a single layer. Sear without moving for 3 minutes to achieve a deep char, then toss and cook for another 3-4 minutes until tender-crisp. Squeeze the juice of 1/2 of the fresh lemon over the top, stir in the chopped parsley, transfer to a plate, and cover with foil to keep warm.

In a wide, deep skillet (at least 12 inches), add the sliced guanciale. Render over medium-low heat for 8-10 minutes until the fat is fully released and the guanciale is golden brown and crispy. Use a slotted spoon to transfer the crispy guanciale to a plate, leaving the rendered fat in the skillet. Turn off the heat.

Bring 4 quarts of water to a rolling boil in a large pot. Add 2 tbsp of kosher salt. Add 16 oz of dry spaghetti and cook, stirring occasionally, until it is 2 minutes shy of al dente (about 8 minutes). Do not drain the pasta water.

Turn the skillet with the guanciale fat back to medium heat. Use tongs to transfer the spaghetti directly from the boiling water into the skillet, letting some pasta water cling to the noodles. Toss the pasta vigorously in the hot fat for 1 minute to coat and absorb the flavor.

Remove the skillet completely from the heat source and let it cool for 1 minute to prevent scrambling the eggs. Whisk 1/2 cup of the hot, starchy pasta water into the egg and cheese mixture to temper it, then pour this mixture immediately over the pasta.

Toss and stir the pasta vigorously and continuously for 2 minutes. The residual heat of the pasta and pan will melt the cheese and cook the eggs into a smooth, glossy, creamy emulsion. If the sauce is too thick, add another 2-3 tbsp of warm pasta water to loosen it.

Stir in the crispy guanciale and the remaining crushed black pepper. Divide the creamy carbonara among four warm bowls and serve immediately alongside the hot, peperoncino-charred asparagus.