Heat olive oil in a frying pan over medium heat. Add pancetta, onion and garlic and cook, stirring occasionally, until onion starts to caramelise (15-20 minutes). Add figs and vinegar and toss until figs warm through (1-2 minutes). Keep warm.
Meanwhile, cook pasta in a large saucepan of boiling water until al dente (10-14 minutes). Drain, then add to fig mixture with mint and a little cooking water to loosen. Season to taste, toss and transfer to plates. Drizzle with extra-virgin olive oil, scatter with pecorino and serve.