Asparagus Carbonara

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water stirring occasionally until tender yet firm to the bite about 12 minutes.

Meanwhile heat a large skillet over medium-low heat and cook bacon until browned stirring occasionally 5 to 6 minutes. Transfer bacon to a paper-towel lined plate using a slotted spoon. Remove all but 1 tablespoon bacon fat from the skillet.

Add asparagus to the skillet and cook in the bacon fat until asparagus begins to brown about 3 minutes. Add garlic and cook until fragrant about 30 seconds. Transfer asparagus and garlic to the plate with the bacon.

Reserve 2 tablespoons Parmesan cheese for garnish. Whisk together remaining Parmesan cheese egg yolks Greek yogurt salt and pepper in a small bowl.

Drain spaghetti setting aside about 3/4 cup of the cooking water and return spaghetti to the pot. Stir in egg yolk mixture and toss for 1 minute until evenly coated. Return the pot back to low heat and cook adjusting consistency with reserved cooking water if necessary 1 to 2 minutes.

Turn off heat pour in half-and-half and stir well. Mix in bacon and asparagus. Garnish with reserved Parmesan cheese and chopped parsley. Serve immediately.