Warm a large frying pan over medium heat and add the diced pancetta. Allow it to cook until golden and crisp, stirring occasionally to ensure even browning. Once done, transfer the pancetta to a plate lined with kitchen paper to drain any excess fat. Carefully pour off most of the rendered fat from the pan, leaving just enough to coat the bottom lightly.

Add the crushed garlic clove to the pan and sauté gently for about 30 seconds, just until fragrant—take care not to let it burn. Pour in the white wine and let it simmer briskly until reduced by roughly two-thirds, concentrating its flavor. Reduce the heat to low, then stir in the double cream, followed by the cooked broad beans and crispy pancetta. Season to taste with salt and freshly ground black pepper, letting the sauce warm through gently.

Meanwhile, bring a large pot of salted water to a boil and cook the pappardelle according to the package instructions until al dente. Before draining, reserve about 4 tablespoons of the starchy cooking water and stir it into the sauce to help it cling smoothly to the pasta.

Toss the drained pappardelle through the creamy pancetta and bean mixture until well coated. Serve immediately, garnished with a scattering of freshly chopped mint for a bright, aromatic finish.