Spring Carbonara with Wild Asparagus

Method

1. Cook fettuccine according to package instructions.
2. In a pan, cook diced pancetta until golden brown.
3. In a bowl, whisk together eggs, Pecorino, and a generous amount of black pepper.
4. Sauté wild asparagus and shallot in olive oil until tender.
5. Toss cooked fettuccine with pancetta, asparagus, and shallot.
6. Remove from heat, then quickly mix in the egg and cheese sauce.
7. Serve immediately, garnished with additional Pecorino and pepper.