1. Chop the pancetta into small pieces, then fry for a minute or two in the olive oil over a moderate heat. Once the pancetta starts to turn golden, peel and crush the garlic and add to the pan, followed by the chopped tomatoes, stock and drained beans. Bring to the boil and season with salt and pepper. Lower the heat so the mixture simmers gently, slowly thickening, for about 15-20 minutes.

2. Break the spaghetti into short 2cm lengths and boil in deep, salted water for 8-9 minutes until tender, then drain. Roughly chop the parsley and sir into the soup together with the spaghetti. Add a trickle of olive oil to each bowl at the table.