(From a clip out of a magazine)
2 large eggs
2/3 cup grated parmesan cheese
3/4 lb spaghetti
1 bunch of asparagus
(halved lengthwise and cut crosswise into 2 inch pieces)
2 TBS of extra virgin olive oil
5 slices of bacon (coarsely chopped)
3 cloves of fresh garlic, finely chipped
1/4 c dry white wine
salt and pepper to taste
1) Beat eggs and cheese together in a bowl. Bring pot of salted water to boil, add noodles, cook until al dente, adding the asparagus during the last minute of cooking. Drain, reserving 1/2 c of the cooking water. Add hot pasta to the egg and cheese mixture. Toss.
2) In a large skillet, heat olive oil, add bacon and cook until crisp; stir in garlic. Add wine and cook until slightly reduced (aprox 1 min). Stir bacon mixture into pasta, adding enough of the reserved pasta water to moisten; season with salt and pepper.