Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, about 8-10 minutes. Reserve a cup of pasta water and drizzle olive oil over the pasta after draining.

In a large non-stick skillet, cook diced bacon over medium heat until crisp, approximately 5-7 minutes. Remove and set aside, leaving rendered fat in the skillet.

In the same skillet, add finely diced onion and minced garlic. Sauté for 2-3 minutes until onions are translucent.

Add large shrimp and chopped asparagus to the skillet, cooking for about 4-5 minutes until shrimp are pink and asparagus is tender.

In a mixing bowl, whisk together heavy cream, egg yolks, grated Parmesan, and a pinch of salt and pepper.

Add the cooked spaghetti to the skillet and pour in the cream mixture while still hot. Toss everything together and add reserved pasta water if needed.

Taste and adjust seasoning with salt and pepper. Serve in warm bowls, garnished with Parmesan or black pepper as desired.