In a skillet over medium heat, add the pancetta and cook until brown and crisp. Transfer to a paper towel-lined plate. Reserve two teaspoons of the pancetta drippings.
To the remaining pancetta drippings (about two teaspoons) add the shallots, radicchio, and the garlic. Saute over medium heat until shallots are softened and the radicchio is partially wilted. Stir in cannellini beans and season to taste with black pepper. Stir in the pancetta.
In a small bowl, combine the breadcrumbs, reserved pancetta drippings, lemon zest, and chives. Stir to combine. Sprinkle mixture over each serving of the radicchio and bean mixture.