Begin by bringing a large pot of salted water to a boil over high heat, then add your spaghetti. Cook according to the package instructions, usually around 8-10 minutes, until al dente. Reserve about a cup of pasta water, then drain the spaghetti and toss it with olive oil to keep it warm.

In a large non-stick skillet over medium heat, cook diced bacon for about 4-5 minutes, stirring occasionally, until it becomes crispy and golden brown. Transfer the bacon to a paper towel-lined plate, leaving the drippings in the skillet.

With the heat still on medium, add finely diced onion to the skillet, sautéing for about 2 minutes until translucent. Incorporate minced garlic and stir for an additional 30 seconds until fragrant.

Add the asparagus pieces and shrimp to the skillet, stirring to combine. Cook for 4-5 minutes, or until the shrimp is opaque and the asparagus is bright green and tender.

In a medium bowl, whisk together heavy cream, egg yolks, Parmesan cheese, salt, and ground pepper until smooth.

Add the warm spaghetti to the skillet with the shrimp and asparagus, tossing everything gently to combine. Remove the skillet from heat, then gradually stir in the cream and egg mixture, ensuring all pasta is coated.

Taste and adjust seasoning with salt and pepper as needed. Stir well to incorporate flavors. Serve immediately.