Drain off the excess fat leaving just enough to coat the skillet. Leave it to get super golden and crispy tossing occasionally then turn off the heat. Slice the bacon and place in a non stick frying pan on a medium heat with half a tablespoon of olive oil and a really good pinch of black pepper. Drain and pat dry. Drain pasta mixture in a colander over a bowl reserving 1 3 cup cooking liquid.

Trim the tough bottom ends from the asparagus and cut the spears diagonally into 1 inch segments. Bring a large pan of salted water to boil and cook pasta according to pack instructions until al dente. Put a large pot of salted water on to boil. Add the asparagus to the crispy guanciale and fry in the fat until softened and nicely charred. Combine reserved cooking liquid egg substitute and milk stirring with a whisk.

Heat a large deep frying pan over. Heat a large skillet over moderately high heat. Step 1 cook pasta in boiling water 10 minutes or until al dente. Meanwhile beat the eggs in a bowl then finely grate in the parmesan and mix well. Remove from the heat and set aside.

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Add asparagus to the skillet and cook in the bacon fat until asparagus begins to brown about 3 minutes. Mix the parmesan egg yolks 1 2 teaspoon salt and a generous amount of black pepper together in a medium bowl. Add the pancetta and cook stirring occasionally until crisp 3 to 5 minutes. Place the asparagus on a serving platter and garnish with the carbonara sauce and bacon. Sprinkle with parmesan if desired.

Transfer asparagus and garlic to the plate with the bacon. Add garlic and cook until fragrant about 30 seconds. On a large baking sheet toss asparagus with oil and season with salt and pepper. Bring a large pot of salted water to a boil. Drain the pasta reserving a cupful of the cooking water and.

Add asparagus during final 2 minutes of cooking. In a large sauté pan cook the bacon over medium heat until light golden brown about 10 minutes. Roast until tender and charred 18 to 20 minutes. Snap off the woody ends of. Add asparagus during final 2 minutes of cooking.

Snap off the woody ends of. Transfer asparagus and garlic to the plate with the bacon. Add asparagus to the skillet and cook in the bacon fat until asparagus begins to brown about 3 minutes. Heat a large deep frying pan over. Trim the tough bottom ends from the asparagus and cut the spears diagonally into 1 inch segments.

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Roast until tender and charred 18 to 20 minutes. Drain off the excess fat leaving just enough to coat the skillet.