Spring greens carbonara

Name: Spring greens carbonara
Ingredients: 2½ tbsp olive oil; 200g pancetta cubes or slices, or use guanciale or bacon lardons; small bunch of parsley, roughly chopped; 2 small bunches of basil, leaves picked; 4 large mint sprigs, leaves picked and roughly chopped; 4 egg yolks; 50g parmesan, grated, plus extra to serve; 350g spaghetti; 125g asparagus, woody ends removed, cut into 3-4cm pieces; 125g long-stemmed broccoli, trimmed and cut into 5cm pieces; 125g fresh or frozen peas (shelled if fresh); extra virgin olive oil, for drizzling (optional)