Pasta Carbonara with Asparagus, Pancetta & Lemon Herb Breadcrumbs

1. Bring a large pot of water to a boil and season with salt.
2. 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.
3. While it’s reducing, you can go ahead and add your egg noodles into 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 them together. Once finished, drain pasta and asparagus, while reserving 1 cup of the pasta water. Set pasta, asparagus and water aside.
4. In a microwave safe bowl, melt 2 tablespoons of butter (melt it in the microwave, heating for a few seconds at a time until melted). Then add in the breadcrumbs and lemon zest. Stir until all combined and breadcrumbs are moistened. Set aside.
5. Lightly beat the egg yolks in a small bowl and set aside.
6. Now, you can add the pasta and asparagus into the skillet with the sauce. 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.
7. Divide up the pasta in bowls and top with lemon breadcrumbs.

Adapted from Rachael Ray’s Carbonara Style Tagliatelle with Grilled Asparagus and Lemon Herb Breadcrumbs recipe.