Cook pasta in large pot of boiling salted water until al dente according to package directions. Drain well and return pasta to pot.
Cook the bacon in a large skillet over medium heat until browned, stirring often. Using slotted spoon, transfer the bacon to paper towels and drain. Pour off all but 2 tablespoons of bacon drippings from skillet.
Heat oil in heavy large skillet over medium-high heat. Add the scallops and cook until they just turn opaque. Remove the scallops from the skillet.
Add asparagus and saute until tender, stirring occasionally, about 2-3 minutes. Transfer to a large plate and season to taste with salt and pepper.
Crack eggs into large bowl and whisk to blend and set aside.
Add the cream, garlic, and crushed pepper to bacon drippings in the skillet and bring to boil. Gradually whisk hot cream mixture into eggs. Mix in ¼ cup of the Parmesan cheese.
Add the cream sauce sauce to the cooked pasta and toss over medium heat until sauce coats pasta (do not boil).
Add the cooked bacon and asparagus and toss to heat through. Serve with remaining cheese.