Add the asparagus, bacon, garlic, and salt to a baking sheet.
Roast for 15-20 minutes, tossing halfway through cooking, until the bacon is brown and the asparagus is crisp but slightly tender.
Remove from oven and set aside.
For the Carbonara
In a large pot, boil water.
Add the fettuccine noodles and cook for two minutes less than the package directions.
Reserve 1 cup of the pasta water before straining into a colander.
Drain the pasta then return it to the pot.
Heat on medium-low heat.
In a small bowl, add the egg yolks, parmesan, olive oil, and black pepper and mix together.
Add the egg mixture to the pasta and cooking, stirring continuous, until the egg yolks thicken and form a sauce that coats the pasta completely.
Add ¼-1/3 cup of the reserved pasta water and mix thoroughly. (If the sauce is too thick, add a tablespoon at a time more of the reserved pasta water)
Once the sauce has reached your desired consistency, add the asparagus and bacon into the pasta and toss to coat.
Serve immediately.
Garnish with grated parmesan, if desired
Notes
Cook the asparagus and bacon on the stovetop in a skillet if desired. If so, cook the bacon first then remove it from the pan and cook the asparagus spears in the bacon grease. Substitute pancetta in place of bacon if desiredUse Romano cheese if preferred.For even creamier carbonara, use ¼ up of half and half or heavy cream instead of reserved pasts water, if desired.Nutritional information does not include additional parmesan cheese garnish or the use of half and half or heavy cream.