1pound(454g)asparagustough ends trimmed then cut into 1-inch pieces on an angle
⅓pound(151g)pancettafinely diced
4clovesgarlicminced
½cup(118ml)dry white wine
3egg yolks
1cup(100g)freshly grated Parmesan cheese
Salt and pepperto taste
2tablespoon(28g)unsalted butter
1cup(108g)Italian breadcrumbs
Zest of 1 lemon
Instructions
In a large pot, bring water to a boil and season with salt.
In a large skillet, over medium high heat, add the pancetta and cook for about 3 minutes. Then add in the garlic and cook for an additional 1-2 minutes. Add in the wine and reduce the heat to low.
While it's reducing, you can go ahead and add in your egg noodles to the pot of boiling water. Cook the noodles according to the instructions on the package. When pasta is halfway done, add in the asparagus to cook together. Once finished, drain pasta and asparagus, while reserving 1 cup of pasta water. Set pasta, asparagus, and water aside.
In a microwave safe bowl, melt 2 tbsp. (28 g) of butter and add in the breadcrumbs and lemon zest. Stir until all combined and breadcrumbs are moistened. Set aside.
Lightly beat the egg yolks in a small bowl and set aside.
Now, you can add the pasta and asparagus to the skillet. Toss around and then add in the egg yolks. Turn off the heat and toss for 1 minute, adding in the reserved pasta water slowly to thin out the mixture. Stir in cheese. Season with salt and pepper, to taste.
Divide up the pasta in bowls and top with lemon breadcrumbs.