Bring a large pot of water to a boil. Stir in a generous pinch of salt, about 1 tablespoon, then add the pasta to cook until al dente. Reserve ½ cup pasta water before draining.
Add the chopped asparagus and frozen peas in the last 3 minutes of cooking.
While the pasta cooks, add the pancetta to a pan over medium high heat. Cook until golden, about 4-5 minutes. Add the garlic in the last minute of cooking. Remove from heat.
In a very large bowl, combine the eggs, egg yolks, grated parmigiano cheese, lemon zest, and black pepper. Mix well.
Toss the hot pasta and veggies in the pan with the pancetta, then transfer all the ingredients into the large bowl.
Adding ¼ cup pasta water at a time, toss until the sauce turns super creamy. Continue tossing until the pasta is well coated in the sauce.
Enjoy immediately with Klarbrunn Lime Sparkling Water for a complementary drink!
