Asparagus Carbonara

Bring a large pot of salted water and a medium pot of salted water to a boil. Heat oil in a large saute pan over medium high heat. Dice pancetta and add to oil. Saute for about 10 minutes until pancetta is browned.

Meanwhile, trim off woody ends of asparagus and discard. Cut remaining spears on a shallow angle in 1/2-inch slices. Place asparagus in medium pot of water and cook for two minutes, until tender. Transfer asparagus with a slotted spoon to a bowl filled with ice water. Keep asparagus pot of water simmering. Cook pasta according to package instructions in the large pot of boiling water. When pasta is al dente, transfer with tongs to the saute pan with the pancetta. Drain the cold water off the asparagus and add asparagus to pasta in the saute pan. Toss to coat.

While pasta is cooking, whisk together eggs, cheese, and black pepper in a large glass bowl. Place glass bowl over the medium pot of water set to a simmer and continue to whisk. If pasta is not quite ready remove bowl from the water until it is. Once pasta has been tossed with asparagus and pancetta and everything is heated through, add to the bowl with the egg mixture. Place bowl back over the simmer water and keep tossing the pasta with the sauce just for about sixty seconds or until the eggs mixture has thickened slightly. Serve immediately with extra cheese and black pepper if desired.