Summary

Ingredients

• 400 g beans, thick fresh seeds
• 400 g asparaus, white or reen
• 2 onions)
• 200 g bacon, smoked
• 8 tablespoon olive oil
• 1 chilli pepper (s), red
• 0.25 liter ¼ broth
• 1 glass white wine, dry
• 500 g spahetti, or taliatelle
• salt
• Pepper, freshly ground
• Parmesan, freshly grated
• 2 cl brandy, (Vecchia Romagna), optional
• 100 g cream

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Instructions

1. Peel and dice the onions, cut the bacon into fine strips. Heat the olive oil in a pan and brown the onions lightly, add the bacon and fry. Add the finely chopped chilli pepper and the bean kernels and steam for 10 minutes, gradually adding the wine and broth. If you want to use brandy, you should add it to the beans first, before the wine and broth! Add the asparagus and simmer for another 15 minutes. Salt and pepper.
2. In the meantime, cook the pasta until al dente and strain. Mix with the sauce and the parmesan.