Cook the pasta according to the instructions on the package. Drain and set aside.

Toast the pine nuts to a golden color on a dry pan - be careful not to burn them. Transfer them to a plate and set aside.

Fry the bacon cubes to a golden color in the same pan, remove them and let them drain on absorbent paper.

Cut the asparagus into smaller pieces and separate the broccoli into florets. Place the vegetables in a sieve and pour boiling water from the kettle over them. Let them drain well.

Mix egg yolks, cream, and pressed garlic in a pot and turn on the heat. Warm the sauce while constantly stirring until it thickens - do NOT let it boil! - and remove from the heat. Season with salt and pepper.

Mix the cooked pasta, vegetables, bacon, and pine nuts in a greased, ovenproof dish. Season with salt and pepper. Pour the sauce over the dish's contents and crumble the fresh mozzarella on top.

Bake the dish in the oven at 200 degrees Celsius (392 degrees Fahrenheit) for about 20 minutes until the cheese is gratinated and golden.

Serve with a good, mixed salad.