Cut the guanciale slices into neat dice. Start cooking the guanciale pieces in a wide double bottom pan on moderate heat, allowing the fat to render and crispin the meat then remove off the heat and set aside. Whisk together the egg yolks, cheeses and pepper into a thick paste. Boil the spaghetti in boiling salted water, take a ladle full of boiling water and whisk in the egg batter. Return the guanciale to the fire, stir in the shrimps the asparagus. Drain the pasta and stir onto the guanciale mixture, adding in a couple of spoons from your cooking water if too dry. Remove from heat and stir in the egg-cheese mixture, tossing until creamy. Serve sprinkled with extra cheese and chopped parsley.