Yes, pasta and green beans. Adapted from an old recipe in Fine Cooking magazine.
1/2 pound twisted pasta like fusilli or rotini 3/4 cup diced bacon 1 large clove garlic, smashed and peeled 1/2 pound green beans, trimmed and cut into 1-inch pieces Freshly ground black pepper 2 tablespoons unsalted butter, at room temperature 1 cup grated Parmesan
Bring a medium pot of well-salted water to a boil. Cook the pasta until just barely al dente, about 1 minute less than package timing. Reserve 1 cup of the cooking water, and drain the pasta.
While the pasta cooks, put the bacon in a cold 10-inch skillet and set over medium-high heat. When the bacon starts sizzling, add the garlic and cook, stirring constantly, until starting to brown, 1 minute. Reduce the heat to medium and continue to cook the bacon until golden but still not completely crisp.
Add the beans to the pan and cook, stirring constantly, until they’re crisp-tender, 3 to 4 minutes. Remove the garlic and season the beans with salt and pepper. With the pan still over medium heat, add the pasta, 1/2 cup of the pasta water, and the butter. Toss to combine. Add another 1/4 cup pasta water and 3/4 cup of the Parmigiano. Stir well and season to taste with salt and pepper. If necessary, add a little more pasta water to loosen the sauce.
Transfer the pasta to a serving bowl. Grind black pepper over the top and sprinkle with the remaining cheese.