Trim and rinse the bottom and top of the beans, then blanch. That is, cook for 5 to 8 minutes in boiling hot water. Later quench in cold or iced water. In the meantime, peel the tomatoes, cut them into quarters, remove the seeds and chop the flesh. Remove the peel from the garlic, carrot and onion and dice them. The bacon is also cut into small cubes and then rendered in the frying pan. Sauté the onion with the garlic in oil until translucent, then extinguish with the wine and let it boil briefly. Later add the tomatoes, the carrot and the bacon, season with salt and cayenne pepper and cook for 10 minutes at low temperature, then add the beans. In the meantime make the spaghetti. Finally, mix the pasta with the sauce and serve with a little bit of Parmesan cheese.
Our tip: use bacon with a subtle smoky touch!
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