To get started, bring a medium pot of salted water to a rolling boil. (Use 1 teaspoon of salt for every cup of water you use.)
While the water is coming to a boil, wash and trim both ends of the beans with a paring knife. Then, carefully split each bean in half lengthwise.
Add the green beans to the water and cook until tender, about 3 minutes.
Drain the beans and cover with ice water to stop the cooking process.
When the green beans are cool, drain, and set aside.
In a skillet over medium-low heat, add bacon and cook until the bacon is almost done (5-8 minutes).
Add the shallot and continue to cook until soft (Bacon should be crispy at this point)
Add garlic and cook 1 additional minute.
Add green beans and red pepper flakes, increase heat to medium, and cook until the beans are softened, stirring frequently (about 5 minutes).
Add salt and pepper, to taste.
Top with Romano cheese and serve. Enjoy!