3/4 lb (375 g) spaghetti (spaghettini, linguini or other narrow pasta)

1 onion, chopped

1 clove garlic, chopped

1 lb (454 g) asparagus, cut into 1-inch (2.5-cm) lengths

1/2 lb (225 g) prosciutto, chopped

4 eggs

1 1/2 cups (375 ml) grated Parmigiano-Reggiano

Salt and freshly ground pepper

Cook the pasta in a large pot of boiling salted water until al dente. Drain, reserving 250 ml (1 cup) of the cooking water. Coat lightly with olive oil.

Meanwhile, in a large skillet over medium heat, brown the onion, garlic, asparagus and prosciutto in about 15 ml (1 tablespoon) oil. Remove the skillet from the heat and set aside.

In a large bowl, combine the eggs, cheese and reserved cooking water. Season with salt and pepper to taste. Add the pasta to the egg mixture and toss until well coated. Transfer to the skillet and reheat over low heat, stirring constantly to incorporate the prosciutto and asparagus mixture, until the egg mixture begins to thicken.

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