Heat the olive oil over medium heat in a large skillet. Add the pancetta and cook until browned, stirring frequently.

Remove the pancetta to a paper towel lined plate, but don't drain the skillet.

Add the shallot and garlic and cook over medium heat until fragrant and golden, about 2 mins. Add the asparagus and cook until bright green and barely tender, about 4 mins more. Add the white wine and cook until reduced by half.

Stir in the mascarpone, lemon zest and juice, cheese, and about 1 cup reserved pasta water. Season with salt and pepper and cook until slightly thickened and bubbly.

Reduce heat to low. Mix in the cooked pasta, parsley, cooked pancetta, and adjust seasoning. Add additional pasta water to thin if desired.

To serve, spoon into bowls and top with toasted bread crumbs.

Toasted Bread Crumbs: Heat olive oil in a small saute pan over med/high heat. Add the breadcrumbs, parmesan and parsley and stir well to coat. Cook for 3-5 mins, stirring frequently, until golden brown and toasted.