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Asparagus & Bacon Carbonara
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 pound thick-cut bacon (about 8 slices), diced (about 3 cups)
- 1 ½ pounds asparagus, woody ends trimmed and sliced into 1-inch pieces (about 3 cups)
- 1 teaspoon kosher salt, divided, plus more for pasta water
- 1 teaspoon freshly ground black pepper, divided, plus more for serving
- 5 large egg yolks
- 2 large whole eggs
- 8 ounces freshly grated Pecorino Romano cheese (about 2 packed cups), plus more for serving
- 1 lb orecchiette
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