PANCETTA ASPARAGUS CARBONARA

Pancetta Asparagus Carbonara image

Provided by @MakeItYours

Number Of Ingredients 1

1 to 2 teaspoon olive oil 8 ounces pancetta, diced 1/4-inch pieces 1 bunch asparagus, trimmed and cut into 2-inch pieces 4 large eggs 1/2 cup freshly grated Parmesan cheese 1/2 cup freshly grated Romano cheese 1/4 teaspoon freshly ground black pepper

Steps:

Bring a large pot of water to boil.
Meanwhile, preheat a skillet over medium to medium low heat. Add olive oil and pancetta and cook until crispy. Then use a slotted spoon and transfer the pancetta to a paper towel lined plate. Then add in the asparagus and a pinch of salt, stir and cook until tender and golden. About 5 to 8 minutes. Again, use the slotted spoon to transfer the asparagus to the plate.
Once the water is at a rolling boil, add in the 2 tablespoons of sea salt and the pasta. Cook until al dente according the the directions on the package.
Meanwhile, beat the eggs and whisk in the cheeses and black pepper. Once the pasta is cooked, use tongs to transfer the hot pasta from the pot and add immediately to the egg and cheese mixture. Tossing quickly until the sauce thickens. Add in the pancetta and asparagus and toss to combine.
Serve pasta in bowl with extra grated cheese on top with torn fresh basil and a few grinds of black pepper.