Soak dried fava beans in a bowl of water overnight.
Put in a large pot the oil, the green onion minced and the garlic.
Season with salt, red pepper, laurel and rosemary.
Cook them over medium heat, since they begin to become golden and very aromatic.
Add the bacon and stir them for five mins.
Add the beans and leave to stew with 700ml of boiling water for ten mins until the beans are fork tender. Taste for seasoning and add salt or black pepper, if needed.
At the end add maltagliati, and check the water that must be always enough to cook “al dente” pasta.
The soup must be smooth, thick enough, non liquid. Adjust the consistency as much as needed.
I like a lot marjoram and I usually add it in this phase.
Ladle the soup into serving dishes, give them a great sprinkle of grated Pecorino cheese and a big fat finishing extra virgin olive oil.