Cook pancetta in 1 tbsp oil in a skillet over medium heat until crisp.
Remove pancetta from skillet; add Brussels sprouts, shallot and garlic, cook until tender-crisp. Whisk together remaining oil, lemon juice, mustard, honey, thyme, basil, salt and pepper. Stir broth into skillet; scrape up any brown bits. Add dressing; cook for 1 minute.
Add cooked pasta and toss to coat. Stir in reserved pancetta and Asiago cheese.