I wanted spirals but got fettucine, lucky the goat cheese and pancetta sauce was so yum!

All i need to say is: delicious
Don't skimp on the sauce. This says it serves 6 people on my inspiration site... We had it between two of us. Very generous with sauce is always the key with pasta.
A few changes made by me.. I can't resist.

Sorry that the instructions are so vague - I forgot to keep track of quantities. Just do it by feel.

Fettucine

1 garlic clove, finely chopped

About 6 slices pancetta, chopped into pieces

White wine

1 small bunch asparagus, cut into little pieces

1/4 cup olive oil

1 tbsp lemon zest

Small log of goats cheese

Large handful rocket

In a pan heat the olive oil. Add the pancetta and cook until crisp. Turn down the heat and add the garlic. Cook for a couple of minutes. Add a generous splash of white wine and the asparagus. Cook until the asparagus is bright green and tender.

Cook the fettucine until al dente. Reserve a cup of cooking water in case you need it later.

At the last minute stir the lemon zest and goats cheese into the sauce. Stir through the pasta with plenty of freshly ground pepper and salt to taste and the rocket. Season with lemon juice to taste.

This is also delicious with a bit of chilli. Add it into the sauce when you add the garlic. The kick it gives cuts through the sauce nicely.