Instructions

1. Cook pasta according to package directions until al dente. Drain, reserving 1 cup pasta water.
2. Whisk together eggs, egg yolks, 1 cup cheese, and pepper in a medium-size bowl.
3. Place asparagus and 2 Tbsp water in a microwave-safe dish; tent with plastic wrap, venting one corner. Microwave at HIGH 3 to 4 minutes or until crisp-tender. Drain and keep warm.
4. Cook pancetta in a large deep skillet over medium-high heat or until rendered and begins to brown. Add hot pasta; cook 1 minute, stirring.
5. Reduce heat to low. Toss pasta with egg mixture and enough reserved pasta water to make a thin sauce until creamy and thickened.
6. Toss pasta with asparagus; sprinkle with ½ cup cheese.