Preheat the oven to 400 degrees.
In a medium bowl put the asparagus, mushrooms, and garlic, and toss them together. Pour the olive oil over the top, and sprinkle the vegetables with 1 teaspoon salt and 1/2 teaspoon black pepper.
Spread the mixture over a cookie sheet. Bake for 25 minutes, rotating half way through, until the vegetables are tender.
Crack the eggs into a small bowl and whisk them gently.
Add the Parmesan cheese, remaining salt and pepper, and parsley, and mix them into the eggs. Set the eggs aside.
In a large pot cook the pasta according to the directions on the package.
Remove 1/4 cup of the pasta water, and drain the rest out of the pot.
Add the pasta water, and the egg mixture to the pasta, and stir it together to coat the pasta in the egg mixture, and slowly cook the egg sauce.
Add the roasted asparagus, mushroom, and bacon into the pasta, and stir it all together.
Serve with additional salt and pepper, and Parmesan cheese if desired.