1. Rinse the beans, soak them in a bowl of cold water for 12 hours. Drain and rinse with cold water. Put them in a pot, cover with water; add 1 bay leaf and 1 sprig of rosemary.
2. Bring to a boil and cook for about 1 hour over very low heat, adding water if necessary and salting halfway through the cooking time.
3. Meanwhile, cut the bacon into strips. Peel the onion and garlic; chop them with the remaining rosemary sprig, sage, and half of the parsley.
4. In a pot, heat the olive oil; add the red pepper, chopped onion, garlic, and herbs; cook briefly, stirring with a wooden spoon. Add the cooked and drained beans; continue cooking, covered, for about 10 minutes, over medium heat.
5. In a large quantity of salted water, cook the bucatinis al dente. Drain.
6. Remove the red pepper from the sauce. Top the pasta with the bean sauce.
7. Serve the bucatinis decorated with the remaining chopped parsley and grated cheese.