Preheat oven to 400 degrees. Line a rimmed baking sheet with foil. Toss asparagus with olive oil and layer on baking sheet. Season with salt and pepper. Roast in preheated oven for 10 minutes. Remove from oven and chop into bite sized pieces.

Heat a large pot of water to boiling. Cook pasta according to package directions for al dente. Drain, reserving 1/4 cup water.

In a large sauté pan, cook pancetta until crisp. Add garlic and cook for one minute. Turn off heat.

In a medium bowl, combine eggs, cheese, salt and pepper.

Combine cooked pasta with pancetta and garlic in pan. Turn heat to low. Stir in asparagus, egg mixture and 1 Tbsp reserved pasta water. Stir until combined, adding additional pasta water if needed to thin the sauce. Top with chopped basil.