Wash the green beans and cut them into bite-sized pieces. Cook in boiling salted water until al dente. Clean the chanterelles, peel and finely dice the onions.
Fry the bacon in a pan until crisp and remove from the pan. Add a little oil to the pan and fry the chanterelles vigorously. Add the onions and some thyme and fry briefly. Cook the pasta until al dente, drain, rinse and leave to drain.
Keep 150 ml of the pasta water. Also drain the runner beans. Deglaze the chanterelles with the pasta water, bring to the boil briefly and add to the pasta pot. Add the green beans, noodles and broken bacon, heat briefly and season to taste.