This was an interesting dinner, thrown together using whatever I had in the pantry. I wish I'd had some kind of greens (spinach or something similar) and some fresh parsley. It probably would have been better paired with penne or some other short pasta shape.

8 oz (half a box) spaghetti
4 slices bacon, cut into 1/2-inch chunks
1 small onion, chopped
1 clove garlic, minced
1/2 tsp dried basil
1/4 tsp dried thyme leaves
dry white wine or dry vermouth
15.5-oz can cannellini beans, drained and rinsed
parmesan cheese

Cook pasta according to package directions.

Meanwhile, heat a large skillet over medium heat. Add bacon and cook, stirring constantly, until cooked but not crispy. Remove from pan with a slotted spoon, leaving the drippings, and set aside. Add the onion to the bacon drippings and cook until softened, then add garlic, basil, and thyme. Cook a minute longer. Deglaze pan with a little white wine or dry vermouth. Add beans and heat through. Add the bacon back to the pan and cook for another minute or so. Remove from heat.

Drain the pasta and add to the pan. Drizzle with a little olive oil and stir to combine. Sprinkle with plenty of parmesan cheese and black pepper. Serve immediately.