Fettuccini with asparagus, bacon and cream sauce

I got this recipe from Bon Appetit, and you can find it on www.epicurious.com if you look up "Fettuccini with peas, asparagus and pancetta." I changed the recipe a little bit because I didn't have pancetta, but I had bacon, and I didn't have peas, but I did have spinach.

12 ounces fettuccine or penne
3 ounces pancetta or bacon, chopped
1 1/4 pounds asparagus, trimmed, cut on diagonal into 1-inch pieces
2 cups shelled fresh green peas, blanched 1 minute in boiling water, drained, or frozen peas (do not thaw) I didn't have peas, so I just added some spinach.
2 garlic cloves, pressed
1/2 cup finely grated Parmesan cheese plus additional for serving
1/3 cup heavy whipping cream
3 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
1 tablespoon finely grated lemon peel
1/4 cup chopped fresh Italian parsley, divided
1/4 cup thinly sliced fresh basil, divided

So you boil the pasta, add the asparagus for a couple minutes before the pasta is done and let cook with the pasta. Next drain in the sink. Place back in the pot, and add the rest of the ingredients. Toss quickly and serve! It was so very good, and we had plenty of leftovers!