Asparagus & Broad Bean Carbonara

NZ Woman's Weekly 5/11/2010

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This wonderfully tasty pasta is perfect for a cool night and the bacon can be excluded if cooking for vegetarians.

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Cook pasta in boiling salted water until just tender, then drain, reserving 1/2 cup of the cooking water.
Meanwhile, grill or pan-fry bacon until crisp and then roughly chop.
Cook asparagus for 5 to 6 minutes in boiling salted water until able to bend without snapping. Add broad beans to the water for the last minute of cooking. Drain water from vegetables and set aside.
Lightly whisk cream and egg yolks and pour over hot pasta. Mix well. Place pan over a gentle heat and stir, adding a little pasta water to make a sauce.
Stir through bacon, asparagus, broad beans and parmesan, and serve.