Shells with Crispy Pancetta and Spinach

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Shells:

1 (12-ounce) package jumbo shells pasta

2 tablespoons olive oil

1/2 pound thick-cut pancetta, cut into 3/4-inch cubes

2 pounds frozen spinach, thawed and drained

1 (15-ounce) container whole milk ricotta

1 cup grated asiago cheese

1/2 teaspoon freshly ground black pepper

1/4 teaspoon freshly grated nutmeg

Sauce:

1 tablespoon butter

1 garlic clove, minced

1 cup cream

2 cups grated asiago cheese, plus 1/4 cup

1/4 cup chopped fresh parsley

1/4 teaspoon freshly ground black pepper