Trim the asparagus by cutting off the tough bottom part of the stem or bending and snapping off the end. Cut the bacon crossways into thin strips.
Cook the pasta in plenty of lightly salted boiling water for 10 minutes or as directed on the packet until just tender.
Meanwhile, heat the oil in a frying pan and cook the bacon until beginning to brown. Add the asparagus stems and continue to cook for 3- 4 minutes until almost tender, then add the tips and cook for 1-2 minutes.
Mix the crème fraîche, egg, cheese in a small bowl and season with pepper and a pinch of grated nutmeg.
As soon as the pasta is cooked drain and return to the pan. Add the egg mixture stirring constantly then tip in the asparagus and bacon. Stir to combine.
Spoon into serving bowls and sprinkle with extra parmesan to serve.
Nutrition information is approximate and is meant as a guideline only. (It does not include seasoning with salt and pepper or additional parmesan for serving.)