Fill a sizable pot with water, adding a generous pinch of salt, and bring it to a rolling boil.

Once bubbling, introduce the spaghetti and cook it according to the package directions until it reaches the perfect al dente texture.

Reserve ½ cup of pasta water before draining, and set the cooked spaghetti aside.

While the pasta cooks, heat a large skillet over medium heat.

Incorporate the diced bacon into the skillet and fry it until it turns golden and crispy, which should take around 6 to 8 minutes.

Once cooked, remove the bacon from the skillet and set it aside, leaving about 1 tablespoon of bacon fat in the pan.

Add the diced onion to the skillet and cook for 2-3 minutes until softened, then stir in the minced garlic and cook for an additional minute.

Push the onion and garlic to the side of the skillet, and add the shrimp in a single layer.

Sauté for 2 to 3 minutes on each side, or until the pieces become pink and opaque, indicating they are perfectly cooked.

Remove the shrimp from the skillet and set aside with the bacon.

Add the chopped asparagus to the same skillet, cooking for 3-4 minutes until just tender.

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

Add the cooked spaghetti to the skillet with the asparagus.

Over low heat, slowly pour the cream mixture into the pasta, stirring constantly to prevent the eggs from scrambling.

Should the sauce appear overly thick, stir in a splash of the reserved pasta water to achieve a lighter, more fluid consistency.

Stir in the cooked bacon and shrimp, allowing everything to heat through.

Divide the Shrimp Asparagus Carbonara into serving bowls and top with additional Parmesan cheese and freshly ground black pepper if desired.