4 tablespoons extra-virgin olive oil, plus more for drizzling
2 cloves garlic, finely chopped
1 small red onion, finely chopped
1 small carrot, finely chopped
1 small celery stalk, finely chopped
3 (ounces) pancetta, diced
3 fresh sage leaves
1 sprig fresh rosemary
Salt and freshly ground black pepper
2 cups cannellini beans
4 1/4 cups water
1/2 pound spaghetti
1/2 cup freshly grated Parmigiano Reggiano cheese
Fresh parsley, finely chopped
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