In a large, deep pan, heat the olive oil on medium heat. Add the pancetta and cook until somewhat crispy (about 5 minutes). Add the sliced onion with a sprinkle of salt and pepper and cook for 3 minutes. Add the asparagus and cook another 3 minutes, then add the peas and garlic and cook for 1 more minute. Remove from the pan and set aside.

In the same pan, add 3 tbsp butter on medium heat and melt. Add the garlic powder, onion powder and chicken bouillon and stir constantly until the butter begins to foam.

Add the chicken broth and milk and bring to a boil. Once boiling, add the pasta shells and reduce to medium heat. Cook for 8-10 minutes, mixing occasionally to prevent sticking, until pasta is tender and most of the liquid is absorbed.

Turn off the heat and mix in the cooked pancetta, asparagus and peas. Add 1 tbsp butter, the parmesan cheese and lemon juice and stir to combine. Taste for salt and enjoy!