Bring a pot of water to a boil. Cook pasta to al dente according to package instructions. In the last minute of cooking time, add peas and asparagus to pot. Drain, reserving one cup of pasta water.
Meanwhile heat a large skillet over medium high heat. Cook pancetta, stirring frequently, until crispy. Remove from pan and drain on a paper towel.
Add butter to the pancetta pan. Once melted, add garlic. Cook for one minute until fragrant. Add flour and whisk to form a paste. Slowly add milk, whisking constantly. Continue whisking until mixture begins to thicken. Add goat cheese and whisk until smooth. Season with salt and pepper to taste.
Add pasta, peas, asparagus and pancetta to the pan with the sauce. Stir to combine. Add reserved pasta water, a little bit at a time, to achieve desired consistency. You likely will not use all the pasta water.