Springtime Spaghetti with Asparagus and Bacon

Begin by bringing a large pot of lightly salted water to a boil. Cook the spaghetti in the boiling water until al dente, about 12 minutes, stirring occasionally.

Meanwhile, in a large skillet over medium-low heat, cook the bacon until browned, stirring occasionally, for 5 to 6 minutes. Transfer the crispy bacon to a paper towel-lined plate using a slotted spoon, and reserve one tablespoon of bacon fat in the skillet.

Add the asparagus to the skillet with the reserved bacon fat and cook until the asparagus starts to brown, about 3 minutes. Add the minced garlic and cook until fragrant, approximately 30 seconds. Transfer the asparagus and garlic to the plate with the bacon.

Set aside 2 tablespoons of Parmesan cheese for garnish. In a small bowl, whisk together the remaining Parmesan cheese, egg yolks, Greek yogurt, salt, and pepper until well combined.

Once the spaghetti is cooked, drain it and return it to the pot, reserving about 180ml of the cooking water. Stir in the egg yolk mixture, tossing for 1 minute until evenly coated. Return the pot to low heat and cook, adjusting the consistency with the reserved cooking water if necessary, for 1 to 2 minutes.

Turn off the heat, pour in the half-and-half, and stir well. Mix in the bacon and asparagus until evenly distributed. Garnish with the reserved Parmesan cheese and freshly chopped parsley before serving.