12 spears asparagus, blanched
handful fresh parsley, chopped
500g/1lb 2oz fettuccine
1 tsp freshly ground black pepper
1 tbsp olive oil
2 tbsp vegetable oil
3 large free-range eggs
110g/4oz parmesan, freshly grated, plus extra, to serve
300g/11oz smoked bacon or pancetta, cut into batons