Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente.
Heat pancetta and olive oil in a large skillet. Saute until crispy, about 3 minutes. Add onion and garlic and saute 5 minutes until translucent. Add mushrooms and saute until tender, about 10 minutes.
Add broth, simmer a couple minutes, then add pasta and white beans. Season with salt and pepper. Stir in fresh herbs. Serve.