Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
While pasta is cooking, dice pancetta and cook in a large skillet over medium heat until crispy. Remove pancetta from the skillet and set aside, leaving the rendered fat in the pan.
Add asparagus to the skillet with the pancetta fat and cook for about 3-4 minutes, until tender-crisp. Add peas and cook for another 2 minutes.
In a bowl, whisk together eggs, egg yolks, grated Pecorino Romano cheese, salt, and black pepper.
Drain the pasta and add it to the skillet with the asparagus and peas. Toss to combine.
Remove the skillet from the heat. Pour the egg mixture over the pasta, tossing quickly to coat. Add a little reserved pasta water at a time to make it creamy. The heat from the pasta will cook the eggs, creating a silky sauce.
Stir in the crispy pancetta. Serve immediately, garnished with additional grated cheese and black pepper, if desired.
It was a nice dish, but it didn't quite wow me. I might try adding some lemon zest next time to brighten the flavors.
This recipe is perfect for showcasing seasonal vegetables! The pasta was perfectly cooked and the sauce was divine. Highly recommend!
This recipe is perfect for a light yet satisfying meal. The vegetables retained their crunch, and the sauce coated the pasta beautifully. Excellent!
This recipe is amazing! So easy and quick, yet packed with flavor. A new family favorite!
A wonderful spring dish. The combination of ingredients works beautifully. I appreciated how quickly it comes together.
