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In a large pot over medium, toast the almonds, stirring often, until golden brown, about 5 minutes. Transfer to a small plate, let cool, then roughly chop; set aside.
In the same pot over medium, combine the oil and pancetta, then cook, stirring occasionally, until crisp, 2 to 3 minutes. Add the onion and cook, stirring occasionally, until softened, about 5 minutes.
Stir in the garlic, fennel seeds, pepper flakes and fregola, then cook, stirring, until the garlic is fragrant, about 30 seconds. Add the wine and cook, stirring occasionally, until reduced to a syrup, 2 to 4 minutes.
Stir in 2 cups of broth. Bring to a simmer over medium-high and cook, uncovered and stirring occasionally, until most of the liquid has been absorbed, 8 to 10 minutes.
Stir in another 2 cups broth and cook, stirring, until most of the liquid has been absorbed, 8 to 10 minutes.
Stir in the remaining 1 cup broth and cook, stirring constantly, until the fregola is tender and the mixture is creamy but not soupy, another 6 to 8 minutes. Remove from the heat and let stand uncovered until slightly thickened, about 4 minutes.
Stir in half the pecorino all but a couple tablespoons of each herb, the lemon juice and 1 teaspoon black pepper. Divide among serving bowls, then sprinkle with the almonds, remaining herbs and additional oil.