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1
*Cook's Note: Look for the Araucana variety for the strongest color and flavor.
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2
Heat a grill pan over medium-high heat.
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3
Lightly drizzle the asparagus with EVOO, then grill until charred, evenly marked and tender, 7 to 10 minutes.
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4
Cut into 1-inch pieces on an angle, or thinly slice if the asparagus is thick.
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5
Meanwhile, bring a large pot of salted water to a boil for the pasta.
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6
Heat 1 tablespoon EVOO in a small skillet over medium heat.
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7
Melt the butter into the oil; when it foams, stir in the lemon zest, then add the breadcrumbs and stir until moistened.
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8
Cook, stirring occasionally, until the breadcrumbs are deep golden.
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9
Stir in the chives and parsley and remove from the heat.
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10
Heat the remaining 3 tablespoons EVOO in a large skillet over medium heat.
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11
Add the pancetta and 2 teaspoons pepper, and cook, stirring, for 3 minutes.
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12
Add the garlic and stir for 1 to 2 more minutes, then add the wine and reduce the heat to low.
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13
Lightly beat the egg yolks in a small bowl.
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14
Add the pasta to the boiling water and cook until al dente.
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15
Reserve 1 cup of the cooking water just before draining the pasta, and beat it into the egg yolks to temper them.
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16
Add the asparagus to the pancetta mixture and heat through.
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17
Drain the pasta and add it to the skillet with the asparagus and pancetta.
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18
Pour the egg mixture over the top, turn off the heat and toss for 1 minute, adding the cheese in the last few seconds.
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19
Divide the pasta among shallow bowls and top with lots of the lemon-herb breadcrumbs.
