Ingredients
1 bunch asparagus, trimmed and quartered
1 tbsp. extra-virgin olive oil
kosher salt
Freshly ground black pepper
12 oz. linguine or spaghetti
4 slices bacon, preferably thick-cut
2 large eggs plus 2 egg yolks
1/4 c. freshly grated Parmesan
Preparation
Step 1Heat oven to 400°. On a large baking sheet, toss asparagus with oil and season with salt and pepper. Roast until tender and charred, 18 to 20 minutes.Step 2Meanwhile, in a large pot of salted boiling water, cook pasta until al dente. Drain, reserving 1 cup pasta water, and return to pot.Step 3In a large skillet over medium heat, cook bacon until crispy. Transfer to a paper towel-lined plate and drain half the fat.Step 4In a small bowl, whisk together eggs, egg yolks and Parmesan. Season generously with salt and pepper. Step 5To skillet with remaining bacon fat, add cooked linguine and egg mixture and stir until coated. Add enough pasta water to make a loose, creamy sauce. Stir in roasted asparagus and bacon and serve.
