Bring a large pot of salted water to a boil and cook 12 ounces of spaghetti or bucatini according to the package directions.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add 1 pound of peeled and deveined shrimp and sauté for 1-2 minutes per side until they turn pink. Remove shrimp and set aside.

In the same skillet, add the asparagus and sauté for 3-5 minutes until tender-crisp. Add 3 minced garlic cloves and sauté for another 30 seconds.

In a medium bowl, whisk together 2 egg yolks, 1 whole egg, and 1 cup of grated Pecorino Romano cheese until fully combined.

Return hot drained pasta to the skillet. Pour the egg and cheese mixture over the pasta while tossing vigorously. Gradually add reserved pasta water until the sauce becomes creamy.

Gently fold in the cooked shrimp and asparagus until coated. Adjust consistency with more reserved pasta water if needed.

Plate the dish and garnish with extra Pecorino Romano cheese and fresh parsley if desired. Enjoy hot!