Place pancetta in saucepan and cook until it starts to crisp up. Add garlic and saute 30 seconds. Add wine and let reduce to half. Add the chicken stock. Cook for 5 minutes. Add mascarpone cheese and cook until melted and sauce is thickened.
Meanwhile cook pasta in boiling salted water. Add asparagus and peas in the last 5 minutes of cooking. Drain and add the sauce and season with salt and pepper. Add parsley and serve/