Tagliatelle with Pancetta, Parmesan and Basil

Ingredients:


     Tagliatelle:

1.     300g plain flour.
2.     Pinch of salt.
3.     3 eggs.
4.     2 egg yolks.
5.     20ml extra virgin olive oil.

Sauce:

1. 4 eggs yolks.
2. 150g grated Parmesan cheese.
3. 2 table spoons olive oil.
4. 200g Pancetta, sliced into thin strips.
5. 2 garlic cloves, bruised.
6. 1 cup basil leaves.
7. 100g pine nuts, toasted.
8. Zest of 1 lemon.

Char Grilled  Asparagus:

1. 2 table spoons olive oil.
2. 1 bunch asparagus, woody ends removed.
3. 4 table spoons balsamic vinegar.
4. 2 table spoons extra virgin olive oil.
5. 1 tea spoons lemon zest.

Method:

1. For pasta, place flour and salt in a food processor and plus the loosen. Add eggs, yolks and oil and process until mixture is firm but crumbly. Turn onto a floured surface and bring dough together. Knead dough for 2-3 minutes or until smooth and an even consistency. Wrap in plastic wrap and rest for 15 minutes.
2. Divide dough into 2 pieces and shape into discs.  Lightly flour disc and using the widest setting pass a disc through a pasta machine. Repeat process 3 times on each seating until rollers are at the second smallest setting.    
3. Pass pasta sheets though tagliatelle setting and rest 5 minutes to dry.
4. For sauce,combine eggs, yolks and Parmesan in an bowl and season with salt and pepper to taste.
5. Place a drying pan over a high heat, add Pancetta and garlic and pan fry until Pancetta is crispy and garlic begins to color. Discard garlic and remove pan from the heat.
6. Bring a large saucepan of salted water to boil and cook pasta for 2 minutes or until al dente. Drain well and add to Pancetta pan.
7. Add eggs mixture and toss gently until sauce is cooked, being careful to curdle the sauce.
8. For asparagus, heat oil in a frying pan over a high heat, add asparagus and cook for 2-3 minutes turning occasionally. transfer to a bowl, add balsamic vinegar, oil and lemon zest and toss to combine.
9. To serve, stir basil leaves, pine nuts and lemon rind into pasta and spoon into serving plate. Arrange asparagus on the plate, garnish with grated Parmesan  lemon zest and a drizzle of extra virgin olive oil.