1/4 lb (115 g) bacon, cut into small dice

4 egg yolks

1/2 cup (125 ml) water

1/2 cup (35 g) finely grated Parmigiano-Reggiano cheese

1 1/2 lb (675 g) asparagus, trimmed

In a large non-stick skillet over high heat, brown the bacon. Drain on paper towels.

In a stainless steel bowl, whisk together the egg yolks, water and Parmesan. Generously season with pepper. Place the bowl over a pot of simmering water and whisk constantly for 5 to 7 minutes until the mixture is thick and creamy. Season with salt and keep the carbonara sauce warm.

In a pot of salted boiling water, cook the asparagus al dente. Drain and pat dry.

Place the asparagus on a serving platter and garnish with the carbonara sauce and bacon. Sprinkle with Parmesan, if desired. Season with pepper.

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