In a large pot, bring salted water to a rolling boil. Add the spaghetti and cook until al dente, usually around 8-10 minutes. Drain and toss with olive oil to prevent clumping.

In a large non-stick skillet over medium heat, add diced bacon and cook until crisp and golden, about 5-7 minutes. Remove and drain the bacon, keeping the fat in the pan.

In the same skillet, add finely diced onion and minced garlic. Sauté for about 2 minutes until softened and translucent.

Add the chopped asparagus and cook for 2 minutes until it starts to soften. Then, add the shrimp, cooking until pink and opaque, about 4-5 minutes.

In a bowl, whisk together heavy cream, egg yolks, Parmesan, and a pinch of salt and pepper until well combined.

Add the shrimp and asparagus mixture to the warm pasta. Pour in the cream sauce, stirring vigorously to combine.

Toss the carbonara thoroughly to ensure well mixed, adjusting seasoning with additional salt and pepper as needed. Plate and enjoy your meal!