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Blanch the beans in a large pot of boiling salted water 4 minutes, or until they are crisp tender.
Drain and place the beans in a bowl of ice water to stop the cooking. Drain again and set aside.
Heat a large sauté pan on medium high heat. Add the diced pancetta and cook, stirring occasionally, until lightly browned, 2 to 3 minutes. Use a slotted spoon to remove the pancetta from the pan to a plate.
Add the shallots to the pan. Cook, stirring often, on medium high heat, in the fat rendered from the pancetta, until lightly browned.
Add butter to the pan; add the drained green beans and pancetta. Season to taste with salt and pepper. Stir constantly until the beans are hot and are well mixed with the shallots and pancetta. Serve immediately.