4 Servings 10 min Cook
2 Lb Asparagus
4 Oz Pancetta
1 Cloves, minced Garlic
2 Extra large Egg
1/2 Cup Parmesan Cheese
1 Dash Pepper
1 Dash Salt
1 Tbsp Parsley
Slice the asparagus with a vegetable peeler/spiralizer; reserve the tips.
Steam the asparagus tips and set aside, reserving some of the cooking water.
Meanwhile, cook the pancetta in a pan over medium heat, pour off all but a tablespoon of the grease from the pan; add the garlic, cook for 30 seconds.
Add the garlic and asparagus noodles and cook until the asparagus noodles are tender, about a minute.
Remove from heat, mix in the mixture of the eggs, parmesan, pepper, salt, parsley, and enough of the reserved cooking water to make a creamy sauce with the asparagus noodles.
Toss with the steamed asparagus tips.
Serve immediately and enjoy!
