1-2poundsmedium or large shrimpde-veined and tails removed
1bunch (about 1 pound)asparagustrimmed and chopped into 2-3 inch pieces
½cupsliced mushrooms (optional)
8ouncesfettuccine (or similar pasta like linguini or spaghetti)
4slicesbacon or pancetta, cooked and crumbled
½cupshredded parmesan cheeseplus more for topping
salt and pepperto taste
1tablespoonfinely chopped parsley
Cook pasta according to package's directions. Drain and set aside.
In a large pan or skillet heat the oil over medium heat. Add shrimp, asparagus, and mushrooms (optional) and saute for 2-3 minutes until asparagus is tender and shrimp is pink and fully cooked. Add garlic and saute for 1 minute longer until fragrant. Remove pan from heat.
In a small bowl whisk together eggs, parmesan salt and pepper to taste (I used about 1/2 teaspoon each) and parsley. Toss that mixture with your noodles in a large bowl to coat the pasta well.
Add pasta to pan with the shrimp and asparagus and return to heat. Saute for 3-4 minutes until hot and fragrant. Stir in bacon. Serve warm sprinkled with additional parmesan cheese, and salt and pepper if desired.
Pro tip: Add a pinch of crushed red pepper flakes!