Created by breezermom on July 24, 2016
Step 1: Start water to boil for the pasta.
Step 2: Place pancetta in a large skillet over medium heat; cook 6 minutes or until the pancetta begins to crisp, stirring occasionally. Once crisp, remove one slice of pancetta and set aside.
Step 3: Add garlic; cook 30 seconds, stirring constantly. Add stock; bring to a boil. Reduce heat; simmer 4 minutes. Add the cream cheese and mascarpone, stirring with a whisk until smooth.Strain the sauce through a fine sieve over a large bowl. Discard solids.
Step 4: While the sauce is cooking, cook the pasta according to the package directions, omitting salt and fat.
Step 5: Add asparagus and peas during the last 2 minutes of cooking; cook 2 minutes. Drain.
Step 6: Add the pasta mixture, salt, and black pepper to the sauce in the bowl. Toss well to combine. Sprinkle with parsley and chives.
Step 7: Crumble the slice of pancetta that was set aside and sprinkle over to garnish.