6 slices hardwood smoked bacon (or pancetta)
8 oz. dried fettuccine
1 1/2 lbs. fresh asparagus, cut into 1-inch pieces
1 bunch green onions, cut into 1-inch pieces
1 lemon, grate zest and squeeze juice
1 tablespoon extra-virgin olive oil
2 cups frozen green peas
2 cloves garlic, minced
1/2 cup whipping cream
1/2 cup fresh Italian flat-leaf parsley, chopped
1/4 cup fresh basil leaves, coarsely chopped or torn
1/2 cup parmigiano-reggiano cheese
Line microwave-safe plate with two paper towels. Arrange bacon in a single layer on paper towels. Place two more paper towels over bacon. Cook in microwave on high 6-7 minutes. Let cool enough to handle and crumble.
Heat 4-5 quart saucepan of salted water to boiling over high heat. Add pasta and cook as label directs.
In saucepan, heat oil over high heat. Add garlic, asparagus, onions, and peas. Cook 4-5 minutes or until asparagus is tender, stirring occasionally. Stir in cream and cook until mixture simmers.
Set aside 1 cup of pasta cooking water. Drain pasta. With tongs, stir pasta, parsley, basil, lemon zest and juice, bacon, and 1/4 cup cheese into asparagus mixture. For a thinner sauce add some reserved pasta cooking water. Sprinkle with remaining cheese to serve.