Springtime Asparagus Carbonara with Greek Yogurt

Boil a substantial quantity of water in a large pot until it reaches a rolling boil. Cook spaghetti in this boiling water, stirring occasionally, until the pasta is tender but still retains a slight firmness when bitten into, approximately 12 minutes.

Concurrently, heat a substantial skillet over a medium-low temperature and cook the bacon in this hot skillet, stirring occasionally, until it turns a rich brown color, around 5 to 6 minutes. Transfer the cooked bacon to a plate lined with paper towels using a slotted spoon. Remove all but 1 tablespoon of the bacon fat from the skillet.

Add the asparagus to the remaining bacon fat in the skillet and cook, stirring frequently, until it begins to develop a nutty brown color, roughly 3 minutes. Add the garlic and cook until it emits a fragrant aroma, approximately 30 seconds. Transfer the asparagus and garlic to the plate with the bacon.

Reserve 2 tablespoons of Parmesan cheese for garnish purposes. Whisk together the remaining Parmesan cheese, egg yolks, Greek yogurt, salt, and pepper in a small bowl until the ingredients are well combined.

Drain the spaghetti, setting aside approximately 3/4 cup of the cooking water, and return the pasta to the pot. Stir in the egg yolk mixture and toss for 1 minute until the spaghetti is evenly coated with the sauce. Return the pot to low heat and cook, adjusting the consistency as needed by adding some of the reserved cooking water, 1 to 2 minutes.

Turn off the heat, pour in half-and-half, and stir well. Mix in the cooked bacon and asparagus until they are evenly distributed throughout the dish. Garnish with the reserved Parmesan cheese and parsley.