Fettucine with peas, asparagus and pancetta

12 ounces fettucine
3 ounces pancetta (more is better)
1 1/4 pounds asparagus trimmed and cut into 1 inch pieces
2 cups fresh peas (I used frozen)
1 bunch green onions thinly sliced
2 cloves garlic pressed
1/2 cup grated Parmesan cheese (more is better)
1/3 cup heavy whipping cream
3 tbsp olive oil
3 tbsp lemon juice
1 tbsp grated lemon zest
1/4 cup Italian flat leaf parsley
1/4 cup thinly slices fresh basil

Cook pasta
Drain, reserve 1/4 cup of cooking water
Cook pancetta until brown
Remove and place on paper towel to drain
Reserving the oil in pan
Add asparagus sauté 3 minutes
Add peas, onions, garlic sauté 2 minutes more
Remove from heat
Add 1/4 cup pasta cooking liquid, 1/2 cup cheese, cream, olive oil, lemon juice, zest, parsley and pasta
Mix well together

Toss adding more pasta liquid if needed

Transfer to large bowl and sprinkle on pancetta
Add additional cheese if desired

Should serve four heaping bowlfuls