Cook the pasta according to package directions, reserving 1 cup of the cooking liquid. Drain and keep warm.
In a large high sided skillet, saute half of the chopped asparagus (the spears) and the pancetta in the olive oil over medium/high heat for 3-4 minutes.
Stir in the beef broth, making sure to scrape up any browned bits from the bottom of the pan.
Reduce the heat to medium/low.
Stir in the peas and the asparagus tips. Continue cooking for an additional 1-2 minutes.
Season with salt and pepper to taste.
Add the cooked and drained pasta to the skillet.
Add ½ cup of the warm pasta cooking liquid, along with the 3 egg yolks. Toss well to coat the pasta with the eggs.
Stir in the freshly grated Parmesan cheese. Depending on your tastes, if the pasta seems too dry, add in some additional reserved pasta cooking liquid and stir until your desired consistendy.
Add the chopped, fresh mint and serve hot with additional Parmesan cheese if desired.