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1
Drain the soaked beans and place them in a large pot with their soaking water topped up with cold water to cover generously. Add the Parmesan rind if using. Bring to a boil, then reduce to a steady simmer and cook until the beans are completely tender throughout — no resistance at the centre when pressed between fingers. This is the foundation of the broth; under-cooked beans at this stage cannot be recovered once the pasta is added.
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2
Remove and discard the Parmesan rind and rosemary sprigs. Lift out approximately one-third of the beans and pass them through a sieve or crush them firmly back into the pot. Stir well: the broth must turn visibly opaque, thick, and starchy — a spoon drawn through it should leave a momentary trail. A thin, watery broth at this point will produce a disunified result.
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3
In a separate pan, render the guanciale lardons over a medium flame with no added fat. Cook until the fat has fully liquefied and the lardons are deep golden and crisp at their edges — the fat in the pan should be entirely liquid and clear. Only once the guanciale is crisp add the olive oil, garlic, peperoncino, and rosemary, and cook briefly until the garlic is pale gold and fragrant.
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4
Transfer the guanciale and its aromatics into the bean pot. Bring the bean broth to an active simmer and add the lagane raw directly into the pot. This is where the dish lives or dies: the pasta must cook entirely in the bean liquid, absorbing it as it softens — do not add excess water unless the pasta is in danger of catching, and never drain. Stir frequently to prevent the thickened broth from scorching on the base.
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5
Cook until the lagane are fully tender and the consistency of the pot is all'onda — wave-like: tilt the pot and the mass moves as a slow, unified wave, neither pourable soup nor solid porridge. A fork pressed upright into the centre should stand without immediate sinking. Remove from heat and rest uncovered for 10 minutes to allow the starch to settle.
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6
Serve directly from the pot into wide bowls. Finish each portion with a generous drizzle of raw extra-virgin olive oil. The oil should pool briefly on the surface before the heat of the dish draws it in — a visible slick of fresh olive fragrance over the finished bowl.