Slice your bacon into small squares. Drizzle olive oil into a large pan on medium heat. Add your bacon to the pan and cook until crispy. Once cooked, remove the bacon from the pan and save the oil for later.

Finely dice your onion, celery, carrots, garlic and chop the rind off the parmesan. Add the onion, celery and carrots to the leftover oil and sauté for 5 minutes.

Finely chop a handful of rosemary. Add your bay leaves to the pan along with the rosemary, garlic and chilli flakes. Give it a big stir, add the bacon and cannellini beans and stir again to combine all of the ingredients.

Pour in the chicken stock and passata and mix together. Grate 2 tbsp of parmesan into the pan and stir. You can add the parmesan rind at this point as a tasty tip to add extra flavour to the dish.

Add the dry pasta and cook for 15 minutes on medium heat or until the pasta is al dente and the sauce has thickened.

Serve with a sprinkling of grated parmesan, a couple of rosemary sprigs, a pinch of chilli flakes and a drizzle of olive oil. Dig in!