Chop the onion and sauté it with a little chili pepper in a pan with 4 tablespoons of oil over low heat. Add the guanciale cut into pieces and brown. Add the broad beans, add half a glass of hot water and continue cooking for another 5 minutes.

Clean the cherry tomatoes, remove the seeds and the water and cut them into cubes. Add them to the broad beans along with a few chopped basil leaves and let the sauce reduce for a few more minutes. Season with salt and pepper.

Cook the pasta in boiling salted water, drain it when still very al dente and toss it in the pan with the sauce together with half a glass of its cooking water.

Grate the spicy aged Provolone Valpadana DOP on top and serve.