3 slices smoked bacon
3 cloves garlic, minced
1/2 white onion, diced
1 shallot, thinly sliced
12 oz fettucine
2 cans Northern White Beans, drained or about 2 cups cooked from 1 cup dry
1/4-1/2 cup white cooking wine (more or less depending how thick you'd like it)
1 8-10" sprig of fresh rosemary, chopped coarsely. Grow it; it's impossible to kill and it's delicious.
1 tbsp Chipotle Tabasco
1. Put a pot of salted water on the stove and get it heating. Heat a deep saute pan 10-12" wide on medium heat.
2. Cook the bacon until nice and crisp. Remove to a paper towel to drain. Put the onions, garlic and shallot into the pan with the bacon fat and a little olive oil. Saute it all for 8-10 minutes until it's soft and smells tasty.
3. Add the beans, cooking wine, rosemary and Tabasco, stir and bring to a simmer. Turn it down to medium low and with a potato masher smash about half the beans so that the sauce thickens. Let it simmer; by now your water should have come to a boil. Add the pasta and a healthy pinch of salt.
4. While everything is coming together grate some asiago cheese. If you didn't already have that around that's your own problem; it is a delicious cheese so you have no excuse.
5. Drain pasta, top with sauce, top with cheese, put in mouth.