Fresh asparagus and peas lend a bright spring flavor to the classic bacon, egg yolk, and Parmesan carbonara sauce. To get just the right amount of drippings for the base of the sauce, go for center-cut bacon and cook it slowly over low heat. After cooking the asparagus, remove the skillet from the heat for a minute to cool down before combing the pasta with the egg-yolk sauce; back on the heat, stir the pasta gently but constantly so you don't end up with scrambled eggs.
Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 3/4 cup pasta cooking liquid.
While pasta cooks, add bacon to a large skillet over low; cook until crisp, stirring occasionally, 6 to 8 minutes. Using a slotted spoon, transfer bacon to a paper towel–lined plate. Add asparagus and garlic to drippings in skillet; cook, stirring often, until beginning to brown, about 3 minutes. Using a slotted spoon, transfer asparagus and garlic to plate with bacon. Remove skillet from heat.
Whisk together egg yolks, salt, pepper, and 2 tablespoons Parmesan in a medium bowl.
Add oil, drained pasta, 1/4 cup reserved cooking liquid, and egg mixture to skillet, and toss to coat. Heat skillet over medium, and cook, stirring constantly, until sauce has thickened slightly, about 1 minute. Add reserved bacon, asparagus, garlic, peas, and another 1/4 cup reserved cooking liquid to skillet, and toss gently to combine. Cook until heated through, about 1 more minute. If necessary, stir in up to 1/4 cup more reserved cooking liquid to reach desired consistency. Serve topped with remaining Parmesan.
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