Cook beans in large pot of boiling salted water until crisp-tender.
Drain. Rinse with cold water and drain well. Pat dry. (Can be
prepared 1 day ahead. Chill.)
Cook pancetta in heavy large skillet over medium heat until crisp,
stirring often. Transfer pancetta to paper towels, using slotted
spoon. Pour off all but 1-1/2 tb fat from skillet. Add shallots and
chopped rosemary to skillet and cook over medium heat 2 minutes,
stirring often. Add beans and stir to coat. Add oil and lemon juice
and stir until beans are heated through. Season with salt and pepper.
Sprinkle with pancetta. Garnish with rosemary sprigs if desired.
