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1
In a small bowl, whisk together the lemon zest, garlic, lemon juice and olive oil; stir in the beans and set aside.
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2
In a medium-sized heavy skillet, cook the bacon pieces over low to medium-low heat, turning as needed to achieve uniform crispness.
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3
Using a slotted spoon, transfer to a paper towel to drain.
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4
Pour off the bacon drippings, reserving 1/4 cup in the skillet.
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5
Meanwhile, prepare the pasta according to package directions.
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6
(Serving hint: As the pasta water heats, place your serving bowl or platter over the pot to heat it.)
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7
Drain well, reserving 1/2 cup cooking water.
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8
Transfer the pasta to the warmed serving bowl, add the beans with their marinade and the bacon pieces and toss lightly.
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9
In the skillet used to the cook the bacon, heat the reserved bacon drippings over medium-high heat until hot.
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10
(To test, add an herb leaf to the hot drippings.
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11
When it sizzles, the temperature is right) Add the parsley, sage and rosemary to the hot drippings and saute quickly, 10 to 15 seconds.
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12
Drizzle and scrape the bacon drippings and herbs onto the pasta mixture and toss to blend.
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13
For a moister coating, add a little of the reserved cooking water.
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14
Serve immediately with the salt, pepper and grated romano.
