Jersey Royal and Asparagus Carbonara

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente.

While the pasta is cooking, boil the Jersey Royal potatoes in a separate saucepan until tender, approximately 15-20 minutes. Drain and set aside.

In a large frying pan, melt the Jersey butter over medium heat. Add the pancetta and cook until crispy and golden brown, about 5-7 minutes. Remove the pancetta from the pan with a slotted spoon and set aside, leaving the rendered fat in the pan.

Add the asparagus to the pan with the pancetta fat and cook until tender-crisp, about 3-5 minutes. Remove the asparagus and set aside with the pancetta.

In a bowl, whisk together the eggs, egg yolks, Jersey double cream, Parmesan cheese, Pecorino Romano cheese, and black pepper. Season with salt to taste, being mindful of the saltiness of the cheeses and pancetta.

Once the spaghetti is cooked, reserve about 1 cup of the pasta water before draining. Drain the spaghetti and immediately add it to the frying pan with the pancetta fat.

Add the cooked Jersey Royal potatoes to the spaghetti in the pan.

Remove the pan from the heat and immediately pour the egg and cheese mixture over the hot spaghetti and potatoes, tossing constantly to create a creamy sauce. If the sauce is too thick, add a little of the reserved pasta water to thin it out.

Gently fold in the cooked pancetta and asparagus.

Serve immediately, garnished with extra grated Parmesan and Pecorino Romano cheese and a generous grind of black pepper.