Ingredients

Step by step

1. Bring a large pan of salted water to the boil and cook the spaghetti for 10-12 minutes, or until al dente.
2. While the pasta is cooking, heat the butter in a large frying pan. Fry the pancetta for 2-3 minutes, then add the asparagus and garlic and cook for 4-5 minutes, or until the asparagus is just tender. Lightly beat the egg yolks in a bowl and then stir in the grated Parmesan.
3. When the pasta is ready, drain, reserving a cupful of the pasta cooking water. Add the pasta to the pan with the pancetta and asparagus and stir to combine. Remove from the heat and add the egg and Parmesan mixture with a splash of the cooking water and keep tossing until the egg is lightly cooked and the cheese has melted. Add more cooking water to get a nice coating consistency.
4. Season with black pepper and serve, with extra cheese if you wish.
   Waste not

   The obvious use for leftover egg whites is for meringues, but you could try using them to make a whisked egg-white omelette (add some grated Parmesan to the beaten whites for extra flavour)? Or, add an egg white when making homemade granola, to help the clumps hold together.

Serve with

Anchovy and tomato bruschetta