Pasta carbonara with asparagus

Ingredients:

• 1 cup grated Parmesan, plus extra for serving (optional)
• 3 yolks from large eggs
• 450 g large asparagus
• 250 g fettuccine noodles
• 6 thick slices bacon, cut into 1/2-inch pieces.
• 1/4 tsp crushed red pepper flakes
• 1 clove of garlic, crushed
• 1/4 cup parsley leaves, chopped

Preparation:

1. Bring a large pot of salted water to a boil. In a medium bowl, combine the Parmesan cheese, egg yolks, 1/2 teaspoon salt, and a generous pinch of black pepper.
2. Trim the tough ends of the asparagus spears. Using a vegetable peeler, cut the asparagus into thin, wide strips (the remaining strip will be slightly thicker than the others, but it's still usable).
3. Cook the fettuccine in boiling water until al dente, following package directions. Reserve 1/2 cup of the cooking water and discard the rest.
4. Meanwhile, in a large skillet, cook the bacon over medium-high heat, stirring occasionally, for 7-8 minutes until crisp. Reserve 2 tablespoons of the bacon fat and discard the rest.
   
   Add the red pepper flakes and garlic and cook for about 1 minute, stirring, until fragrant. Reduce the heat to medium-low, add the pasta and asparagus, and toss well to coat with the fat and combine with the bacon.
5. Stir 1/4 cup of the reserved cooking water into the egg mixture, then quickly pour this mixture over the pasta and stir until the eggs cook and a creamy sauce forms. If necessary, thin the mixture by adding 1 tablespoon of the cooking water at a time.
6. Divide the carbonara among 4 serving bowls, garnish with parsley and Parmesan (optional), and serve.