Clean and finely chop the onion and peel the shrimps. In a bowl combine the eggs, egg yolks, Parmesan, pecorino, and cracked black pepper, amalgamating well the ingredients. Lightly peel the asparagus maintaining the tips, and blanch in salted water for 2-3 minutes. Remove the asparagus from the flame and halt the cooking by placing them quickly in a bowl of water and ice and place aside. In a saucepan, sauté the julienned pork cheeks until crispy and put aside maintaining the half of the fat, which remained in the saucepan for later. Add the oil and finely chopped onions to the pan, and bring cook with the spumante. Sauté the asparagus tips in another saucepan with a drop of oil and put aside. Cook the Bombardoni pasta in abundantly salter water and drain when “al dente”. Combine with the bowl of egg mixture and salt to taste. Plate the pasta and garnish with the pork cheek, asparagus tips, a teaspoon of caviar and the raw shrimps lightly drizzled with oil, salt and cracked pepper. Serve warm. WINE PAIRING: With a strong taste palate due to the numerous aromatic ingredients, the wine accompanying this dish must be of smooth texture and provide freshness such as a Trebbiano Superior from the Abruzzi Region. Aged in oak and with hints of pineapple, mature mango and spiced with thyme and juniper, this wine marries perfectly to create a subtle yet delicious combination.