1. In a large serving bowl, beat eggs, cream and cheese to combine. Add a pinch of salt and pepper. Set aside.
2. Heat the olive oil and garlic in a large saucepan over medium heat. Once the garlic begins to turn golden, remove and discard. Add pancetta. Sauté, stirring occasionally, until it becomes golden brown, about 6 minutes. Season with chili pepper to taste.
3. Meanwhile, bring 5 quarts of salted water to a boil. Cook pasta according to package instruction. Drain, reserving 1 cup of pasta water to finish sauce.
4. Add hot pasta and pancetta with the oil to egg and cheese in the serving bowl. Toss to coat and to gently cook the eggs with the heat of the pasta. Once combined, stir in 1/4 cup of the reserved hot pasta water. If the pasta appears too dry, add another splash of pasta water.
5. Stir the asparagus and peas until combined.
6. Serve immediately sprinkled with additional cheese.

Note: For concerns with any uncooked egg, return the pasta dish back to the hot pan and cook over heat while stirring for 2 minutes.