Directions:

1. Bring large pot of lightly salted water to a boil and prepare a large bowl of ice and cold water. Cook green beans in boiling water just until tender, about 3-4 minutes. Drain and immediately plunge into ice water to stop the cooking process. When chilled, drain well (do this part up to a day ahead and store in fridge in airtight container lined with paper towels until ready to use).

2. Cook pancetta or bacon in a very large skillet over medium-high heat until crispy, 3-5 minutes. Transfer to a plate, reserving drippings in skillet. Reduce heat to medium, stir shallot into drippings, and cook, stirring, until dark golden brown, about 10 minutes (add a little oil to the skillet, if needed, to prevent shallots from sticking).

3. Add pancetta and green beans and cook, tossing, until warmed through, about 2 minutes. Sprinkle with salt and pepper. Serve hot or at room temperature.