Cook the spaghetti in a large pot of boiling salted water until al dente, about 8-10 minutes. Drain and return to pot with a drizzle of olive oil. Keep warm.

Sauté diced bacon in a non-stick skillet over medium heat for about 5-7 minutes until crispy. Transfer to a paper towel-lined plate, leaving drippings in the skillet.

In the same skillet, add finely diced onions and minced garlic. Sauté over medium heat for 2 minutes until onions soften and garlic is fragrant.

Add shrimp and chopped asparagus to the skillet. Cook stirring often for an additional 4-5 minutes until shrimp are pink and asparagus is tender-crisp.

In a small bowl, whisk together heavy cream, egg yolks, parmesan, salt, and pepper until smooth. Set aside.

Combine the warm, drained spaghetti with the shrimp and asparagus mixture in the skillet, tossing gently.

Pour in the cream and egg mixture while the pasta is still hot, stirring vigorously for about 1-2 minutes over low heat to create a creamy sauce.

Adjust seasoning with extra salt and pepper as needed. Serve immediately, preferably with extra parmesan cheese on top.