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Clean the asparagus: wash the asparagus, trim off the tough ends, and separate the tips from the stalks.
Make the asparagus cream: slice the stalks into rounds and boil them in lightly salted water for about 10–12 minutes, until soft. Drain (reserve some of the cooking water), and blend until smooth. Add a drizzle of olive oil if needed to improve texture.
Prepare the "carbocream": in a bowl, whisk together the 5 yolks, grated Pecorino Romano, and a generous amount of black pepper. Add the asparagus cream and mix until you get a smooth, creamy sauce.
Cut the guanciale into strips and cook it over low heat until crispy and it has released its fat.
Add the asparagus tips and sauté for a few minutes until tender but still crisp.
Cook the spaghetti in plenty of salted water until al dente. Reserve some of the pasta water before draining.
Add the spaghetti to the pan with guanciale and asparagus tips, and toss to combine.
Remove from heat and quickly stir in the egg and asparagus cream mixture. If needed, add a bit of reserved pasta water to create a creamy, velvety sauce.