In a large skillet set over moderate heat cook the shallots in the olive oil, stirring, for 2 minutes. Add the garlic and cook for 1 minute more. Add the pancetta and cook until lightly colored. Add the fava beans and chicken broth and simmer until beans are heated through. Stir in the herbs.
Add pasta to pan and toss to coat well with sauce. Transfer to a serving dish and accompany with the Parmesan.
Recipe courtesy of Gourmet Magazine