Ingredients:

  • 1 pound (450g) spaghetti (or linguine)
  • 1 pound (450g) large shrimp, peeled and deveined
  • 1 pound (450g) asparagus, trimmed and cut into 1-inch pieces
  • 2 tablespoons (30ml) olive oil
  • 2 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 4 large egg yolks
  • 1/2 cup (50g) grated Parmesan cheese, plus more for serving
  • 1/4 cup (25g) grated Pecorino Romano cheese
  • 4 ounces (115g) pancetta or bacon, diced
  • 1/4 cup (60ml) reserved pasta water
  • Fresh parsley, chopped (optional)
  • Lemon wedges, for serving (optional)

Instructions:

  1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Reserve 1/4 cup of pasta water before draining.
  2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes (if using) and sauté until fragrant. Add shrimp and asparagus and cook until the shrimp is pink and cooked through, and the asparagus is tender-crisp. Season with salt and pepper.
  3. In a separate skillet, cook pancetta (or bacon) over medium heat until crispy. Remove from the skillet and set aside, reserving the rendered fat in the skillet.
  4. In a mixing bowl, whisk together egg yolks, Parmesan cheese, and Pecorino Romano cheese until smooth.
  5. Drain the pasta and add it to the skillet with the pancetta/bacon fat. Toss to coat. Add the shrimp and asparagus mixture to the skillet. Remove the skillet from the heat.
  6. Slowly drizzle the reserved pasta water into the egg yolk mixture, whisking constantly to temper the eggs.
  7. Pour the tempered egg yolk mixture over the pasta, shrimp, and asparagus. Toss quickly and continuously until the sauce coats the pasta and becomes creamy. Be careful not to overcook the eggs.
  8. Serve immediately, garnished with crispy pancetta/bacon, fresh parsley, and extra Parmesan cheese. Offer lemon wedges for serving, if desired.