If you cant find pecorino (peh-kuh-REE-noh) cheese, which is a sheep's milk cheese, for this pasta dish, substitute Parmesan cheese.
In a small saucepan cook fresh asparagus in a small amount of boiling water for 4 to 6 minutes or until crisp-tender. (Or, cook the frozen asparagus according to package directions.) Drain and set aside.
In a small nonstick skillet cook bacon and garlic until bacon is crisp. Drain on paper towels. Set aside. In a medium bowl stir together the milk and egg product. Set aside.
Cook pasta according to package directions, except omit any oil and salt. Drain well. Return to hot kettle. Immediately pour the egg mixture over the pasta. Add the margarine or butter. Heat and stir mixture over medium-low heat for 5 to 6 minutes or until mixture thickens and pasta is well coated. Add the asparagus, cooked bacon mixture, cheese, and parsley; toss until combined. To serve, transfer pasta to a large serving dish. Sprinkle with black pepper. Makes 4 servings.