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Crisp up some bacon and set it aside to drain.
Prep the veggies, cutting the green beans into a similar size as the pasta shape.
Sweat the shallots and the green beans in the bacon fat until the shallots are soft and the green beans are halfway cooked.
Add thinly sliced garlic and cook it up.
Add tomato paste and brown it for a few minutes.
Deglaze with white wine.
Add a bunch of fresh cherry tomatoes cut in half.
Add spice and salt.
Simmer the sauce as the pasta cooks, about 10 minutes for the tomatoes to burst and the beans to be soft.
Toss the cooked pasta with the sauce, adding splashes of pasta water and pecorino romano.
Top with toasted bread crumbs, basil, and lemon zest.