Clean the pepper, slice it in two deseed it and remove white filaments; wash it accurately, dry and slice it into strips. Wash the marjoram and the basil, dry and chop finely. Peel the onion, wash and slice finely; cut the bacon in fine strips. In a saucepan heat some oil with the onion and a touch of basil and marjoram and fry until soft.Add the bacon strips and brown it shortly. Add the pepper, flavour for a short while over a high heat, stirring repeatedly with a wooden spoon; pour in the saucepan 3-4 spoons of water, add a pinch of salt and pepper ground at the moment. Cover with a lid and continue cooking on a lower heat for 15 minutes.Cook the pasta in a saucepan with plenty of boiling salted water. Drain it al dente season with the green pepper sauce, sprinkle with the remaining the marjoram and basil, mix and serve immediately with as much parmesan cheese as wanted.