Bring a large pot of salted water to a rolling boil. Add spaghetti and cook until al dente, about 8-10 minutes. Drain and reserve a cup of pasta water.

In a large skillet over medium heat, add diced bacon and sauté for 5-7 minutes until crispy and golden.

Add the finely diced onion to the skillet with bacon and sauté for 2 minutes. Stir in minced garlic and cook for another minute.

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

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

Transfer cooked spaghetti into the skillet with shrimp and asparagus. Toss to combine, allowing pasta to soak up flavors.

Pour the cream mixture over the pasta and toss vigorously to coat. Adjust consistency with reserved pasta water if needed.

Taste and season with additional salt and pepper. Serve immediately, garnished with parsley or extra Parmesan if desired.