Ingredients:

• 8 x  Nests of San Remo Traditional Egg Tripolina (Curly Fettuccine)
• 1 tbsp white vinegar
• 4 fresh eggs
• 8 slices pancetta, rind removed, cut into thin strips
• 3 garlic cloves, crushed
• 1 bunch asparagus, trimmed
• ½  cup thickened cream
• 3 spring onions, ends trimmed, thinly sliced
• 2 tbsp chopped fresh continental parsley
• Sea Salt and cracked black pepper

 Method:

1. Cook the San Remo Egg Pasta according to packet directions, drain
2. To poach the eggs, bring a medium saucepan of water to the boil, add the vinegar.
3. Crack 1 egg into a small bowl. Use a large spoon to stir water to make a whirlpool. Carefully pour the egg into the centre of the whirlpool. Cook for 3-4 minutes for a soft yolk. Use a slotted spoon to transfer to a plate. Cover with foil to keep warm. Repeat with the remaining eggs.
4. Heat a frying pan over medium-high heat; add the pancetta and garlic and cook, stirring, for 4-5 minutes or until golden and crisp. Add the asparagus and cream, bring to the boil, then simmer for 2-3 minutes or until the asparagus is just tender and sauce a little reduced. Remove from heat and stir in the spring onion and parsley.
5. Toss the cooked pasta through the pancetta and asparagus sauce until well combined. Divide the pasta between 4 serving bowls. Top with the poached eggs , season with salt and pepper to serve.