Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente, about 8-10 minutes. Drain and set aside, keeping it warm. Drizzle with olive oil to prevent sticking.

In a large non-stick skillet, cook the diced bacon over medium-high heat until crisp, approximately 5-7 minutes. Stir occasionally.

Add finely diced onions and minced garlic to the skillet. Sauté for about 2 minutes until soft and fragrant.

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

Whisk together heavy cream, egg yolks, grated parmesan, salt, and pepper in a small bowl until smooth.

Add the shrimp and asparagus mixture into the drained spaghetti in a large bowl. Pour the creamy sauce over the hot pasta and quickly toss to blend.

Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately, garnished with extra parmesan and a sprinkle of black pepper.