Asparagus Carbonara

2 large eggs
2/3 cup graded Parmesan cheese
3/4 lb spaghetti
1 bunch asparagus halved lengthwise cut
crosswise into 2-inch pieces
2 TB EVOO
5 slices Pancetta
3-5 cloves garlic, finely chopped
1/4 c dry white wine
Salt & pepper


In a large bowl beat together eggs and cheese.
In a large pot of salted boiling water , cook pasta until al dente, adding
asparagus during the last minute of cooking. Drain, reserve 1/2
cup of cooking water. Add the hot pasta & asparagus to the egg
mixture; toss to coat.

Meanwhile, in a large skillet,heat EVOO over medium heat.
Add pancetta and cook until crispy; stir in garlic. Add the wine
and cook until slightly reduced. Stir mixture into the pasta, adding
enough pasta water to moister; season with salt and pepper

mangia