John's Summer Carbonara

John Gregory-Smith's Summer Carbonara with Asparagus and PeasServes 2Ingredients:1 tbsp olive oil130g diced pancetta230g asparagus, cut into 1cm pieces50g frozen peas250g fresh tagliatelle4 egg yolks30g Parmesan or Pecorino, plus extra for serving70ml double creamThe zest and juice of ¼ a lemonSalt and pepperMethod:Put a pan onto a medium heat and add the oil. Once that's hot, get the bacon in and fry for 4-5 minutes, stirring occasionally, until golden. Add the asparagus and cook, stirring occasionally, for 2-3 minutes until tender and the pancetta is crispy. Add the frozen peas, mix well and cook for another minute until hot.Meanwhile, cook the pasta in a large pan of boiling water until al dente. Scoop out some of the pasta water and drain well.Whilst that cooks, whisk together the eggs yolks, cheese and plenty of salt and pepper. Whisk in 2 tbsp of the pasta water to get the sauce super creamy just before you need it.Add the cream, lemon and pasta to the pan with the asparagus and mix well.Take the pan off the heat before you add in the egg mixture. If it feels too hot, transfer to a large mixing bowl then add the eggs. Mix together until glossy. Check the seasoning, adding salt and pepper to taste. Serve it up with more cheese and dive on in.

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