Pasta carbonara

1. Prepare the asparagus: take the tempered flour and dilute it with water and soy sauce to the consistency of the sauce, dip the asparagus in it and then pan the breadcrumbs and deep fry for one minute, then take it out and spread it on a napkin to remove excess fat. 2. Prepare the sauce, lightly fry the finely chopped shallots in butter, then add the wine and evaporate until the alcohol disappears, then add cream, a little grated goat cheese and black truffle. Cook until the consistency of the sauce. 3. Pour the sauce into a plate, spread the crispy asparagus and grate some cheese and truffle and season with a few drops of truffle oil!