Creamy Aspargaus Gricia

By now I’m sure you are all familiar with the classic Roman pasta dish, La Gricia, which is created with two extraordinary ingredients; Pecorino Romano and guanciale. The recipe and combination is simple, but the union of the cheese with the deeply rich and savory guanciale is sensational. To give this classic a spring makeover, I cooked tender asparagus directly in the rendered guanciale fat to give the dish a fresh, verdant flavor.