Boil a pot of salted water for your pasta, and cook it according to package directions.

Slice bacon into small pieces, and add to a skilled on medium heat. Cook for 10-15 minutes, or until it's crispy. Once it's done, take it out of the pan and set aside. Discard most of the bacon fat (leave just enough to lightly coat the bottom of the pan). If you're poaching the eggs, you probably want to start boiling that water about now, then poach the egg to your tastes.

Meanwhile, remove the tough ends of the asparagus, and cut the rest of it into bite-size pieces. Add it to the skillet along with the lemon juice, and sauté for 5-7 minutes on medium-high heat until it's tender-crisp, stirring occasionally.

Add the bacon back into the skillet, and also add the garlic, sour cream, parmesan cheese, Italian seasoning, and pepper. Cook for 2 minutes. If the pasta isn't quite done yet, take the skillet off the heat until just before you're ready to drain it. Add 3 tablespoons of the pasta water and the chopped parsley, and stir it into the sauce. Add the pasta to the pan and toss it with the sauce. Serve immediately.