| Prep Time | 24 minutes |
| Servings |
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Instructions
- Bring a large pot of salted water to a boil for the pasta.
- Trim the asparagus, keeping the tips and about 2 minutes of the stalks. (Reserve the rest for soup or another use .) If the asparagus you are using is particularly thick, cut the tips in half the long way.
- In a large pan, sauté the pancetta and garlic in a small amount of oil until the garlic begin to brown.
- Add the asparagus tips and just enough water to come about halfway up the asparagus.
- Cook over medium-low heat, covered, until the asparagus is tender, about 3 minutes.
- Add the pasta to the cooking water. (Egg pasta cooks quickly.)
- In a small bowl, beat the egg, the yolk, the grated Parmesan, and the ricotta until thoroughly combined and creamy.
- When the asparagus is cooked, drain it in a colander and add it to the pan with asparagus.
- Toss to continue. Remove the pan from the heat and pour the egg and ricotta mixture over the pasta.
- Toss to continue, season with pepper, and serve immediately.