1. Combine 1/4 cup oil, garlic, pepper flakes, capers, and 1/2 teaspoon salt in small bowl; set aside.

2. Heat 1 tablespoon oil and pancetta in 12-inch nonstick skillet over medium-high heat; cook until browned and crisp, 3 to 5 minutes. Using slotted spoon, transfer pancetta to paper towel-lined plate, leaving rendered fat in skillet. Return skillet to medium-high heat, add asparagus, red onion, and 1/4 teaspoon salt, and cook, stirring frequently, until asparagus and red onion are tender, 2 to 4 minutes.

3. Push asparagus and red onion to sides of skillet to create 3-inch clearing; add oil-garlic mixture and cook, stirring constantly, until fragrant, about 1 minute. Stir to combine garlic mixture with asparagus and red onion, and cook for 1 minute longer. Remove skillet from heat and stir in pancetta, pine nuts, hard-cooked eggs, and lemon juice.

4. Meanwhile, bring 4 quarts water to boil in large Dutch oven. Add pasta and 1 tablespoon salt to boiling water; cook until al dente. Reserve 3/4 cup pasta cooking water, drain pasta, and return pasta to Dutch oven.

5. Add sauce and reserved cooking water to pasta and toss to coat. Season with salt to taste. Transfer to serving bowl, sprinkle with cheese, and serve.

Serves 4