12 oz pasta
4 oz pancetta diced
1 1/4 lb asparagus, trimmed, cut into 1-inch pieces
1 bunch green onions,
3 garlic cloves, minced
1/2 c finely grated Parmesan cheese
1/2 c creme fraiche
Zest of one lemon
3 TBSP lemon juice
1/4 c chopped parsley
1/4 c chopped basil
Cook pasta in pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup pasta cooking liquid. Return pasta to pot.
Meanwhile, cook pancetta in large nonstick skillet over medium heat until crisp. Add asparagus to drippings in skillet; sauté 3 minutes. Add green onions, and garlic; sauté until vegetables are just tender, about 2 minutes. Remove from heat.
Add vegetable mixture, 1/4 c pasta cooking liquid, Parmesan, creme fraiche, olive oil, lemon juice, lemon peel, parsley, and basil to pasta. Toss, adding more cooking liquid by tablespoonfuls if needed.