Cajun Andouille Sausage Carbonara

Ingredients:

1 lb. Spaghetti, cooked al dente (reserve 1 cup of pasta water)
13.5 oz. Johnsonville Andouille Sausage, sliced
2 tbsp. olive oil
8 oz. asparagus, sliced
1 tomato, diced
4 garlic cloves, minced
4 eggs
1 c. cream
½ lemon, juiced
1 c. parmesan reggiano cheese, shredded
1 ½ tsp. cayenne pepper
½ tsp. red pepper flakes
Salt to taste

Directions: