Brown the meat. Heat 1 tablespoon olive oil in a large, heavy-bottomed pot over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned but still slightly pink in places. Don't overcook it—it'll finish cooking in the sauce. Remove with a slotted spoon and set aside.
Render the pancetta. Add the diced pancetta to the same pot (don't clean it) and cook for about 10 minutes until it's golden and crispy. The fat it renders is liquid gold—that's what's going to make this sauce incredible. Remove with a slotted spoon and set aside with the beef.
Build the flavor base. Add the diced onion, carrot, and celery to the fat remaining in the pot. Season with salt and pepper and cook until softened, about 10 minutes. After 5 minutes, add the minced garlic and herbs and continue cooking until fragrant.
Deglaze and simmer. Add the meat and pancetta back to the pot, then pour in the white wine. Let it bubble and cook off for 3-4 minutes—you want that alcohol to evaporate and the wine to reduce slightly. Add the chicken broth, bring to a simmer, then reduce heat to low.
Add the pasta. This is where it gets interesting—add your uncooked pasta directly to the sauce. Stir to combine, cover, and let it cook for 20-25 minutes, stirring occasionally. The pasta will absorb the liquid and cook in all that flavor.
Finish with brightness. Stir in the lemon juice, lemon zest, and cream. Let it bubble gently for 3-4 minutes to bring everything together.
Cheese and serve. Sprinkle in the grated Parmesan and stir until melted. Taste and adjust seasoning. Serve immediately with shaved Parmesan on top and maybe some extra black pepper.
