Spring Veggie-Forward Carbonara

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.