"Carbonara-Style Tagliatelle with Grilled Asparagus and Lemon-Herb Breadcrumbs" – Rachael Ray

Ingredients

• 1 pound asparagus, tough ends trimmed
• 4 tablespoons extra virgin olive oil (EVOO), divided, plus more for drizzling
• Kosher salt
• 2 tablespoons butter
• Finely grated zest of 2 lemons
• 1 cup breadcrumbs
• 1/4 cup fresh chives, finely chopped
• 1/4 cup fresh flat leaf parsley, chopped
• 1/3 pound pancetta, finely diced
• Freshly ground pepper
• 4 cloves garlic, finely chopped or grated
• 1/2 cup dry white wine
• 3 organic, free-range egg yolks (look for the Araucana variety for the strongest color and flavor)
• 1 pound egg tagliatelle
• 1 cup grated pecorino cheese