Bring a large pot of salted water to a boil for pasta. Cook according to package instruction. Drain, reserving 1 cup of pasta water for finishing dish.
Meanwhile in a large saucepan, heat olive oil on a medium-high setting. Add garlic cloves. Sauté pancetta in garlicky oil until golden brown and crisp, about 5 minutes. Add zucchini to the pan and sauté for another 5 minutes. Add beans and cook together for another 2 minutes. Salt and pepper to taste. Remove and discard garlic cloves.
Stir in cooked pasta and 1/2 cup reserved pasta water. Add more if needed to create sauce.