Procedure:

After eliminating the hard base of asparagus, Peel the stem with a vegetable peeler. Wash them, putting them in a pot with boiling salted water and cook for 5-6 minutes, then drain them and pass them under a jet of cold water. Remove tips and cut the stems into small pieces and sauté for 2-3 minutes in a large Nonstick Skillet with butter and garlic clove, peeled and crushed, and with the leaves of Marjoram, salt and pepper. Finally, turn off the heat and discard garlic.

Put the yolks in a bowl, add the grana padano, 1 pinch of salt, a pinch of pepper and whisk to obtain a cream. Cut into thin slices pancetta and Fry lightly in a non-stick frying pan until it is crispy.

Meanwhile, bring to boil water in a pot, add salt and 1 tablespoon of olive oil, toss in noodles and cook them al dente. Drain, putting aside 2 tablespoons cooking water, put them in the pan with the water and set aside 3 tablespoons cream. Blow them up for a few seconds, add the cream cheese and eggs and turn off the flame. Combine asparagus and Bacon browned, mix well and serve immediately.