Bring a large pot of salted water to a boil
In a large skillet, cook the pancetta over medium heat until most of the fat is rendered and it is browned.
Add the garlic and shallots and cook until they begin to soften.
Reduce the heat and add the wine. Cook for about a minute. Add the heavy cream and cook for a few minutes, stirring occasionally. Add the cheese and lemon zest and stir to remove any lumps.
Meanwhile, cook the pasta according to package directions, adding the asparagus in the last 2 minutes of cooking.
Reserve 1 cup of the pasta cooking water, then drain the pasta and asparagus.
Add the pasta and asparagus to the cream sauce and stir to coat.
If the sauce seems too thick, add some of the reserved pasta water to "loosen it up" until it is the right consistency.
Serve and enjoy!