Add the pancetta to a small cold skillet and place over medium heat. Cook slowly to render the fat, increasing the heat for the final few minutes until the pancetta is golden and crisp. Using a slotted spoon, transfer the pancetta to a paper towel-lined plate. Reserve the rendered fat.
Place the beans in a large mixing bowl. Add the rendered pancetta fat and 1 tbsp (15 mL) of the olive oil. Season with salt and pepper and toss well. Spread in a single layer on a parchment-lined baking sheet.
Roast for 12–15 minutes, tossing once, until the beans are blistered and tender but still have a slight snap.
Meanwhile, combine the remaining 1 tbsp (15 mL) olive oil, mayonnaise, Greek yogurt, capers, garlic, lemon zest and juice, and mustard in a small food processor. Blend until smooth. Season to taste with salt and pepper.
Arrange the roasted beans on a large serving platter. Spoon the Caesar dressing over top and finish with the crispy pancetta, Parmigiano-Reggiano, fresh dill and crispy fried onions.
