Slowly heat the extra virgin olive oil with the parsley, the onion and the diced bacon. Add the broad beans and cook with a lid on for 5 minutes. Add salt to taste and add a little water if necessary.
Cook the Fettuccine al Pomodoro Filotea in plenty of salted boiling water, drain the pasta and toss it in the pan with the sauce for 2 minutes, after adding the chopped cherry tomatoes. Serve adding a sprinkle of grated parmesan and enjoy!