Boil a pot of salted water and add the spaghetti. Cook until al dente, about 8-10 minutes, then drain and toss with a splash of olive oil to keep it warm.

In a large non-stick skillet over medium heat, crisp the diced bacon for about 5-7 minutes, stirring occasionally to ensure even cooking.

Add the finely diced onion and minced garlic to the skillet with the bacon. Sauté for approximately 2 minutes, until the onion becomes soft and translucent.

Stir in the shrimp and chopped asparagus. Cook for 4-5 minutes, until the shrimp turns opaque and the asparagus is tender-crisp.

In a separate bowl, whisk together the heavy cream, egg yolks, grated Parmesan, salt, and ground pepper until smooth and creamy.

Add the shrimp and asparagus mixture into the cooked spaghetti. Pour the cream mixture over the pasta while it’s still hot.

Toss everything together until well combined and glistening. Adjust seasoning with a pinch of salt and a dash of pepper, as needed.