Bring a large pot of salted water to a boil. Add the spaghetti and cook for 8 minutes. Remove 1 cup of pasta water for reserve.

Add the peas and asparagus to the water with the spaghetti and continue cooking for 2-3 minutes.

Drain the pasta and vegetables.

Meanwhile, cook the bacon in a large skillet over medium heat. Cook 3-4 minutes per side or until browned. Remove to a paper towel lined plate.

In a large bowl combine the cream, eggs, egg yolks, and 1/4 cup of reserved pasta water. Whisk to combine.

Add the hot pasta and vegetables to the bowl and toss to coat. Add enough additional pasta water to make the sauce creamy.

Add 3/4 cup of Parmesan, scallions, lemon zest, lemon juice, 1 Tablespoon salt, 1 teaspoon black pepper, and crumbled bacon and toss to combine.

Serve immediately with additional Parmesan cheese on top.