Penne with Asparagus and Bacon

1 pound(s) uncooked asparagus, thin-variety, trimmed, cut into bite-size pieces
12 oz uncooked whole wheat pasta, penne
1 cup(s) fresh tomato(es), chopped
2 Tbsp fresh parsley, fresh, chopped
1 1/2 tsp balsamic vinegar
3 slice(s) uncooked reduced fat bacon, cut into small pieces
2 large egg(s), beaten
1/2 tsp table salt
1/4 tsp black pepper, freshly ground
2 Tbsp reduced-fat sour cream
1/2 cup(s) grated Parmesan cheese, high-quality recommended such as Pecorino Romano

Instructions

Fill a large pot with water; bring to a boil. Add asparagus; cook for 2 minutes. Remove asparagus with a slotted spoon; immediately submerge in cold water to stop them from cooking. Drain cold water; set aside.
Cook pasta according to package directions using the same boiling water. When pasta is done, drain but reserve 1 cup of cooking water.
Meanwhile, in a small bowl, combine tomatoes, parsley and vinegar; season to taste with salt, if desired.
Set a large skillet over medium heat; cook bacon to desired doneness. Remove bacon with a slotted spoon so it drains but leaves bacon drippings in pan. Add cooked pasta to pan; toss to coat thoroughly and remove pan from heat.
Add eggs, salt and pepper to pan; toss well to coat. Stir in sour cream, cooked bacon and about 1/2 cup pasta water (or more to taste ) to loosen sauce, if desired.
Stir in asparagus and tomato mixture; sprinkle with cheese and toss gently. Serve immediately. Yields about 1 1/2 cups per serving.

This is a weight watcher's recipe that my Mom gave me. I really like this one for a quick dinner.