Gemelli with Asparagus and Bacon

1 1/4 pound medium size fresh asparagus
Salt and freshly ground pepper
12 oz. thickly sliced bacon
1 lb. gemelli or other tubular pasta such as penne
1/8 tsp. red-pepper flakes
2 Tbsp. fresh marjoram or oregano leaves
12 oz. mozzarella cheese, cut into 1/2-inch cubes

Snap off and discard the tough ends of the asparagus. Cut the asparagus into 1 inch pieces on the bias; set aside. Bring a large pot of salted water to a boil. Cook the bacon in a skillet over medium heat until bacon is crisp and all the fat has been rendered, 15 to 20 minutes. Remove the bacon from pan, and drain on paper towels. Crumble the cooked bacon, and set aside. Remove pan from heat and discard all but 1/4 cup bacon fat. Add the pasta to the boiling water, and cook until al dente, 5 to 7 minutes. Drain pasta in a colander; set aside. Return skillet to medium heat. Add the asparagus and red-pepper flakes to the skillet. Cook until asparagus is lightly browned. Add the drained pasta to the skillet with the crumbled bacon and marjoram. Season with salt. Toss together until combined and heated through. Remove skillet from the heat. Add the mozzarella, and toss to combine. Divide the pasta among six plates. Garnish each serving with a grind of black pepper and serve immediately.