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 okay. The sauce was a bit too rich for my taste. I think I might try it again with less cream next time. The asparagus was cooked perfectly, though.
A great weeknight meal. The pancetta added a lovely smoky flavor, and the peas were sweet. I added some extra parmesan cheese, which I think improved it. The instructions were simple.
This recipe is a winner! So easy to make, and the flavors are incredible. I added a little bit of red pepper flakes for a kick. Highly recommend this one!
Great recipe for using up spring veggies! The pancetta added a lovely salty and smoky flavor. I enjoyed it very much.
A lovely, light pasta dish. I added some spinach, which worked well. The sauce was perfectly creamy, and the pancetta was crispy.
