Bring a large pot of water to a boil. When the water is boiling, cook pasta according to package instructions. Reserve about 1 cup of the pasta water (we will use it later), then drain the cooked pasta and set aside.
Heat a large skillet over medium high heat. Add the cubed pancetta and let cook until lightly crisp, about 6 minutes. Using a slotted spoon, transfer the crisp pancetta to a plate and set aside.
Reduce the heat to medium and in the same skillet, add the asparagus, 1 tbsp of olive oil and 2 tablespoons of the reserved pasta water. Cook, stirring and scraping up any brown bits on the bottom of the skillet, until the asparagus is just slightly tender, about 4 minutes.
Add the green onions and garlic and continue to cook, stirring and being careful not to burn the garlic, for another 1-2 minutes.
Add the peas and 1/4 cup of the reserved pasta water and cook, stirring, until the peas are tender and the water has evaporated, 3 to 4 minutes.
Add pancetta (and any of its juices) and the drained, cooked pasta into the skillet and toss until well combined.
Remove pasta from skillet and transfer to a large bowl. Let cool for 2-3 minutes.
Meanwhile, in a small bowl, whisk together the eggs, egg yolks, pecorino cheese, parsley, salt and pepper. Once the pasta has cooled, add the egg mixture to the pasta and gently toss to coat. Serve immediately and enjoy!