In a large bowl, beat together the eggs and cheese. In a large pot of boiling, salted water, cook the pasta until al dente, adding the asparagus during the last minute of cooking. Drain, reserving 1/2 cup of the cooking water. Add the hot pasta and asparagus to egg mixture; toss to coat.
Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the pancetta and cook until crisp, stir in the garlic and shallots. Add the wine and cook until slightly reduced. Stir the pancetta mixture into the pasta, adding enough of the reserved pasta water to coat the pasta. season with salt and pepper and serve immediately.