INGREDIENTS
1
pancetta, cut into 1/4 inch cubes
1
bunch Asparagus
8 oz
English peas, fresh
3 cloves
Garlic
3/4 cup
Green onions
2 tbsp
Parsley
3
Egg yolks
3
Eggs
1 lb
Linguine pasta, dried
1/2 tsp
Black pepper
1/2 tsp
Kosher salt
1 tbsp
Olive oil, extra virgin
2/3 cup
Pecorino cheese, grated