Steps

• The first thing to do is shell the broad beans. After doing that, roughly chop the spring onion and set it aside. Cut the guanciale into cubes and fry it in a hot pan without adding any seasoning. When the guanciale is crispy, remove it along with its fat and keep it in a bowl. Pour 4 tablespoons of extra virgin olive oil into the pan, add the spring onion, and let it cook for about a minute. Once it wilts, add the shelled broad beans and let them cook on low heat for about twenty minutes. When needed, add half a cup of hot water and continue cooking. In the meantime, prepare the cavatelli by placing the flour in a large bowl. Gradually add the lukewarm water and a pinch of salt, mixing with a fork so the flour absorbs the water.

  

• Add water until the dough is smooth and elastic. At that point, turn it onto a floured board and knead it with your hands, adding a little flour to prevent sticking. When the dough is smooth, let it rest under a bowl for 10 minutes. Meanwhile, check the broad beans to ensure they are softened. Adjust with salt and a little black pepper. Remove half of the broad beans and blend them with an immersion blender, then pour the mixture back into the pan, add the guanciale, and turn off the heat. Take the dough and make cylinders, cut them into pieces of about 1-1.5 inches, and press in the center with your index finger to create the typical shape. Cook them immediately in plenty of boiling water, do not touch them until they rise to the surface. At that point, you can scoop them out with a spider strainer and toss them in the pan for 5 minutes, adding a few ladles of cooking water. Taste, and when they are cooked, serve them hot.