Boil the pasta in salted water using packet instructions.

Dice the onion and chop the bacon/pancetta into cubes or strips. Mince the rosemary, parsley and sage. Peel the garlic clove, but leave it whole.

Heat 3 Tbsp of olive oil in a pan. When it is hot, add the garlic clove, peperoncino flakes and the onion.

When the onion starts to become translucent, add the pancetta and herbs.

When the pancetta has browned, add the beans. Add salt and peeper to taste.

After 3 - 4 minutes, deglaze the pan with the wine (poru it in and mix everything together until it evaporates).

Drain the pasta and add it to the sauce. Add the good olive oil and mix everything together.

Grate parmesan cheese over the top and garnish with fresh parsley before serving.