Semolina and wholemeal maltagliati with asparagus and pancetta

The blog has the recipe for
Semolina and wholemeal maltagliati, basic dough
Now make Fabio Campoli's simple, tasty sauce, ideal in asparagus season.
INGREDIENTS FOR 6 PORTIONS
MALTAGLIATI Recipe on blog
1 BUNCH ASPARAGUS
2OO G DICED PANCETTA
2 HARD-BOILED EGG YOLKS
1/2 GLASS WHITE WINE
EXTRA VIRGIN OLIVE OIL
GRATED PARMIGIANO OR SHEEP'S MILK CACIOTTA
SALT
PEPPER
I heat extra virgin olive oil in a small pan and add pancetta.I brown and add white wine.I cover and braise about ten minutes while cleaning asparagus and removing tough stalk ends.I cut asparagus into small diagonal pieces.I dress with salt, pepper and oil like salad.I quickly sauté asparagus over high heat for a few minutes, keeping crisp.I add braised pancetta and its juices.I mix well.I take maltagliati made the previous day, stored in layers separated by parchment and covered with cling film.I boil briefly in salted water.I drain into sauce, mix gently and add pasta water.I previously boiled two eggs from cold water for 10 minutes after boiling began, cooled in cold water with shells on and peeled.I serve maltagliati with grated Parmigiano, crumbled yolk and oil.