Bring a large pot of salted water to a boil. Cook Pasta (1 pound) according to package directions. Reserve 1 cup of pasta water prior to draining.
Thinly slice the Brussels Sprouts (3 cup).
Dice the Pancetta (3/4 cup).
In a small skillet, toast Pine Nuts (1/4 cup) until fragrant, about 1 minute.
Add Salted Butter (3 tablespoon) and 1/2 teaspoon of Garlic (1/2 teaspoon). Cook for 2 minutes over medium heat.
Add Panko Breadcrumbs (1 cup) and cook for 3 to 4 minutes until golden brown. Set aside.
In a large skillet over medium heat, fry the diced pancetta until crispy.
Add the Olive Oil (3 tablespoon) and then the Brussels sprouts. Cook the sprouts and pancetta until they are beginning to brown and get crispy, around 8 minutes.
Add the remaining Garlic (1 1/2 teaspoon) and cook for 1 more minute.
Stir in the White Beans (1 can) and season with salt and a grind of fresh black pepper.
Stir in 1/2 cup of the reserved pasta water. As it comes to a boil, use your spoon to scrape up any brown bits on the bottom of the pan.
Add the pasta, remaining pasta water, and remaining Salted Butter (4 tablespoon) and toss everything together until combined.
Add the zest and juice of the Lemon (1), the pine nuts and half of the breadcrumbs. Toss until combined. Season with salt and pepper to taste.
Serve topped with breadcrumbs, a generous grating of Parmesan Cheese (to taste) and a drizzle of extra virgin olive oil.