Ham and Asparagus Pasta

I've never made a pasta that has raw egg in it but this sounded good and I had to try it. It was really really tasty. I liked it alot. I just wish I had put more asparagus in it. I got the recipe from here.
Ingredients

salt and pepper
1 pound pasta
1 pound thin asparagus, cut into 2-inch pieces on an angle
1/4 cup extra virgin olive oil
1/4 pound diced ham
4 cloves garlic, finely chopped
1/2 cup dry white wine or chicken broth
3 egg yolks, beaten
freshly grated parmigiano-reggiano cheese (a generous handful)
2 tablespoons chopped fresh thyme
1 tablespoon grated lemon peel

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Add the asparagus in the last 2 minutes of cooking. Drain, reserving 1 cup of the pasta cooking water.

While the pasta is working, in a large skillet, heat the EVOO, 4 turns of the pan, over medium heat. Add the ham and cook for 2 minutes. Lower the heat to medium-low and stir in the garlic for 2 minutes. Add the wine or broth and cook until reduced slightly, 1 minute. Lower the heat to the lowest setting.

In a medium bowl, combine the reserved pasta cooking water and the beaten egg yolks to temper the eggs. Add the drained pasta to the ham mixture in the skillet. Season with the cheese, thyme, lemon peel and pepper. Pour in the egg mixture and toss vigorously to thicken the sauce, 1 to 2 minutes.