Garlic / Shallots / Pancetta - Prep as directed. Combine pancetta and shallots in one container. Keep garlic separate. (Can be done up to 5 days ahead)
Bring a saucepan of water to boil. Salt generously and add pasta. Cook according to package directions. In the last 3 minutes of cooking add asparagus. Continue cooking until both pasta and asparagus are al dente, tender but not soggy. Drain.
While pasta is cooking, heat a saute pan over medium heat. Add butter. Once butter melts, add pancetta and shallots and saute until pancetta is golden brown and crisp and shallots are tender, 3 to 4 minutes. Add peas, garlic and Italian seasonings and saute until fragrant, about 1 minute more.
Sprinkle flour evenly over pancetta and peas and saute to coat, about 30 seconds. While stirring, slowly add the stock and then the heavy cream. Continue stirring and bring to a low simmer (increase heat if needed). Simmer until sauce thickens slightly, about 1 minute. Taste and season with additional salt, if needed. Turn off the heat.
Pour cream sauce over pasta and asparagus. Toss to combine. Top the pasta with lemon juice and fresh cracked black pepper. Enjoy!