INGREDIENTS:
1/2 a package of bucatini
2 whole eggs
6 egg yokes (2 for garnish)
1 c freshly grated Parmesan cheese
1/2 tsp black pepper
5 pieces bacon- chopped into small pieces
1/2 bunch asparagus
Salt as needed
2 green onions
-Wash and chop asparagus into 1/4 inch pieces. Slice bacon into 1/3 inch pieces.
-Heat cast iron, add bacon and cook until browned and crispy- set aside on paper towel. Add chopped asparagus to bacon fat and cook for 2 mins until vibrant and tender- set aside.
-Fill pan with water and bring to a boil. Salt, stir and add bucatini. Cook for about 7 mins until al dente.
-Meanwhile, in a medium bowl crack and divide eggs. Mix well and season with salt and pepper. Grate Parmesan cheese into the eggs and mix again.
-Once pasta is cooked- reserve 1 c of pasta water before draining pasta.
-Place pasta in cast iron and add 1/2 of hot pasta water back to pasta. Add the remaining 1/2 pasta water slowly to the egg and cheese mixture. Add slowly while stirring fast and consistently.
-Once mixed, add to the pasta in the cast iron. Stir consistently until sauce thickens. Add in cooked bacon and asparagus.
-Plate and add egg yokes to the top as well as fresh Parmesan, pepper and red pepper flakes.