Orecchietta with Asparagus and Pancetta

Ingredients

• 1 tbsp. extra virgin olive oil
• 4 oz. pancetta, small dice
• 1 shallot, minced (about 1/4 cup)
• 1 large clove garlic, minced
• 1 bunch asparagus, chopped into 1/2-inch pieces
• 1/2 cup dry white wine, or chicken broth
• 8 oz mascarpone
• 1 lemon, zested and juiced
• 2 tbsp. Parmesan cheese, grated
• 1 lb. orecchiette, cooked al dente
• 1 1/2 cups pasta water reserved
• 1 tbsp parsley, minced
• kosher salt and pepper
• toasted breadcrumbs