Spring Bucatini with Asparagus, Pancetta and Fried Lemons

Ingredients

• 2 lemons, sliced into ¼-inch rounds
• ½ cup neutral oil, such as canola or grapeseed
• 1 pound dried bucatini
• 3 tablespoons olive oil, divided
• 6 ounces pancetta, diced
• ½ pound green asparagus, woody ends snapped off and stalks cut into 2-inch pieces
• ½ pound white asparagus, woody ends snapped off, stalks peeled and cut into 2-inch pieces
• 5 cloves garlic, smashed
• Salt and pepper, to taste
• 3 ounces grated pecorino romano, plus more for finishing
• 1 tablespoon lemon zest
• ½-1 tablespoon red pepper flakes, plus more to taste