Prep Time: 10 mins Cook Time: 20 mins
400 g Linguine
300 g Asparagus
100 g Pancetta Cubetti
30 g Pecorino Romano, grated
4 Egg yolks
1 small Onion, diced
Extra virgin olive oil
Salt to taste
Pepper to taste
Clean the asparagus well to remove all grit, removing the hard end of the stem and chopping the remainder into 1 inch pieces.
Boil a pot of water in a saucepan for the pasta.
In a pan, sauté the diced onion very lightly in the extra virgin olive oil together with the diced pancetta, add the asparagus, add a little salt, add a grind of pepper and cook covered with a lid over low heat for about 15 minutes, until the asparagus are soft.
In a bowl, beat the egg yolks together with the grated pecorino cheese.
Salt the boiling water and cook the linguine one minute less than the time indicated on the package.
Transfer linguine from pasta water directly into the asparagus sauce over very low heat.
Add very little pasta cooking water to the bowl of eggs and pecorino and mix to temper the egg yolks.
Add the egg and cheese mixture to the linguine mixture and stir continuously until the egg mixture is smooth and cooked to your liking. Add pasta cooking water to loosen the sauce if needed.
Serve immediately with a sprinkle of pecorino and black pepper.