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1.
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Bring a large pot of water to a boil and season with salt.
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2.
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In a large skillet, over medium-high heat, add the pancetta and cook for about 3 minutes.
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Then add in the garlic and cook for an additional 1-2 minutes.
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Add in the wine and reduce the heat to low.
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3.
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While its reducing, you can go ahead and add your egg noodles into the pot of boiling water.
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Cook the noodles according to the instructions on the package.
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When pasta is halfway done, add in the asparagus to cook them together.
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Once finished, drain pasta and asparagus, while reserving 1 cup of the pasta water.
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Set pasta, asparagus and water aside.
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4.
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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).
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Then add in the breadcrumbs and lemon zest.
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Stir until all combined and breadcrumbs are moistened.
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Set aside.
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5.
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Lightly beat the egg yolks in a small bowl and set aside.
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6.
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Now, you can add the pasta and asparagus into the skillet with the sauce.
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Toss around and then add in the egg yolks.
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Turn off the heat and toss for 1 minute, adding in the reserved pasta water slowly to thin out the mixture.
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Stir in cheese.
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Season with salt and pepper, to taste.
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7.
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Divide up the pasta in bowls and top with lemon breadcrumbs.
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Adapted from Rachael Rays Carbonara Style Tagliatelle with Grilled Asparagus and Lemon Herb Breadcrumbs recipe.
