Description

This Italian pasta dish is delightful with 2 different cheeses, pork, peas and asparagus. It can be made without the meat, if desired.

Ingredients

• 2 large eggs, at room temperature
• 2 large egg yolks, at room temperature
• 1/3 c. packed finely grated Pecorino Romano cheese, plus additional for garnish
• 1/3 c. packed finely grated Parmesan cheese
• 2-3 cloves garlic, minced
• 1 T. extra-virgin olive oil
• 4 oz. pancetta, or bacon, cut into 1/2 inch diced pieces
• 12 oz. spaghetti or your favorite pasta
• 2 c. fresh or frozen shelled sweet peas
• 2 c. pencil-thin asparagus ends trimmed and cut into 1/2- nch pieces
• 1/8 c. finely chopped fresh Italian parsley leaves, for garnish
• 1 c. pasta water, reserved
• kosher salt, to taste
• freshly ground black pepper, to taste

Steps

1. Place a large pot of lightly salted water over high heat, and bring to a boil.
2.  
3. In a bowl, whisk together eggs, egg yolks and Pecorino and Parmesan cheeses. Season with a pinch of salt and generous amount of black pepper.