Bring a large pot of salted water to a boil. Cook pasta according to package instructions. Drain, reserving 1/2 cup of pasta water for finishing dish.
Meanwhile in a large saucepan with a lid, heat olive oil on a medium-high setting. Add garlic. Sauté pancetta in garlicky oil until just warmed, about 3 minutes. Stir in celery and cook for 4 more minutes, or until softened. Next, add beans and broth. Cover and simmer for 7 minutes.
Remove garlic and stir in pasta. Add reserved pasta water if needed to create sauce.