Alstede Fresh Asparagus Carbonara

This is a recipe for an accompaniment. To prepare with pasta double all ingredients except the asparagus. Prepare pasta according to package directions and top with Asparagus Carbonara.
4 ounces Pancetta or 4 slices of bacon,
cut into small pieces 1 bunch of thin asparagus trimmed and cut into 2” pieces
2 large egg yolks, lightly beaten with 1-2 T milk
1 T unsalted butter
3 T Parmigiano Reggiano
finely grated Fine sea salt
1/4 t ground black pepper

Place the pancetta or bacon into a large heated skillet turning and moving occasionally cooking until crisp and golden brown. Pancetta will need 4-5 minutes. Bacon 8-10 minutes or more. Drain the bacon on paper towel and crumble. Leave a little of the rendered fat in the pan. Add the asparagus to the remaining fat and add 2-3 T water. Turn the heat to medium high and allow the asparagus to cook. Be cautious it will spatter. Asparagus will cook in 3-4 minutes or continue to fork tender or your desired texture. Remove the skillet from the heat and add the butter and the beaten yolks. Stir in the cheese and mix into the egg gently. Mixture should be creamy. Sprinkle with bacon bits. Serve.

Adapted from:  FoodandWine.com