Pasta with asparagus and Philadelphia cream cheese

This year I'm get used to eating asparagus. Well, I've tried it before, but sometimes it takes time to start liking something, right?:) In my book, it perfectly fits in a pasta. Adding some bacon and cream cheese provides a deeper taste and makes this pasta really comfort fall/winter food. 

Ingredients:

12 ounces (appr.350 gr) pasta;

10 ounces asparagus (trimmed);

3 ounces bacon (diced);

250 gr Philadelphia cream cheese (with baked garlic);

Fresh oregano;

Olive oil (optional);

Salt, pepper

Bring a pan of water to a boil, add the asparagus and cook for 4-5 minutes. Do not overcook! Drain the asparagus and cool under cold water to stop cooking. Set aside. Meanwhile, cook the bacon in a skillet, without oil, over low heat, stirring occasionally, 3 minutes. Add the asparagus, oregano, cream cheese and let simmer for 2 minutes until the cheese is melted and warm. Season with salt and pepper.

Bring a large pan of salted water to a boil, add the pasta and cook in accordance with an instruction until tender but still firm to the bite (al dente). Drain pasta (reserve some water) and transfer to the sauce. Add some hot water if necessary, sprinkle the olive oil over the pasta (optional). Mix and serve immediately.