1.Cook pasta in large saucepan of boiling water until tender; drain. Return pasta to pan.
2.Meanwhile, cook pancetta, in batches, in large frying pan until browned both sides and crisp. Remove from pan; cover to keep warm.
3.Add oil to same pan (there should still be about 1 tablespoon of fat from the pancetta) with garlic and asparagus; cook, stirring, 1 minute or until fragrant.
4.Pour hot asparagus mixture over pasta; add rocket and juice then stir through pancetta.