Preheat oven to 350 ºF.
In a large skillet over medium heat, cook pancetta for about 7 minutes.
Remove pancetta to large mixing bowl but keep fat in skillet. Add 2 tablespoons of butter to pan and turn heat to medium-high. Add onion and shallots, season with salt and pepper and cook, stirring occasionally until just soft, 5-7 minutes.
Remove to mixing bowl. Add 3 tablespoons of butter to pan. Add mushrooms and quickly sauté until starting to brown. Add wine to pan and deglaze over medium heat until reduced by half.
Remove wine and mushrooms to mixing bowl with pancetta. Wipe out pan and add remaining butter. Add pears and sugar. Sauté pears over medium high heat until they begin to brown slightly. Add pears to mixing bowl and stir in bread, herbs and 1 cup of stock. Toss lightly to combine. Salt and pepper to taste.
Put mixture into 9”x13” baking dish, add additional cup of stock and cover with foil. Bake in preheated oven, 30-35 minutes. Remove foil and continue to bake 10 minutes until lightly browned on top. Serve warm.