Fill a large pot with approximately 5 liters of water and add the salt. Bring to a boil.

While the water comes to a boil, heat a large skillet over medium heat and add the chopped bacon. Cook for a few minutes, until cooked but not crisp.

Add the garlic and shallots and sauté for about 1-2 minutes until the shallots soften and the garlic is fragrant.

When the pasta water has boiled, add the pasta, stir and set the timer for 7 minutes. This will cook the penne until just before the al dente stage.

Add the asparagus and cherry tomatoes to the pan with the bacon mixture and toss well, letting the asparagus soften slightly and turn bright green.

As the veggies soften in the pan, whisk together the egg, egg yolks, parmesan cheese, and pepper in a bowl until very smooth. Set aside.

When the pasta has cooked for 7 minutes, turn off the heat and reserve 2 1/2 cups of the pasta water in a glass measuring cup.

Pour 1 cup of the pasta water into the egg mixture very slowly in a steady stream, whisking constantly.

Drain the pasta and add the pasta to the pan with the bacon and veggie mixture, turning the heat to medium low.

Toss the pasta in the bacon and veggies and slowly pour in the tempered egg mixture, stirring constantly.

Continue stirring as the egg mixture turns into a thick creamy sauce and add up to 1 ½ cups more pasta water as needed (I usually add only about 1 cup more) to help the sauce achieve a creamy texture that’s not too thick and not too thin (as desired).

Serve immediately with a sprinkling of fresh parsley and some extra shaved parmesan.