Heat pasta water, season with salt.
Prep asparagus, onion and garlic.
In a medium bowl whisk eggs, parmesan, salt and pepper. Set aside
2
Fry pancetta over medium heat, set aside in a large bowl.
Use pancetta oil to fry onion and garlic over medium-low heat, salt and pepper.
Set aside with with pancetta.
3
Add pasta to boiling water.
During the last minute of boiling the pasta add the asparagus and peas.
Drain pasta, peas and asparagus and reserve one cup of pasta water.
Add the pasta, peas and asparagus to the pancetta, onion, garlic mix in large bowl.
4
Slowly add the egg mixture to the pasta but stir quickly to temper egg.
Add small amounts of reserved pasta water if needed to thin sauce.
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