In a pan, brown the shallot with two tablespoons of oil. Add the bacon and brown over high heat. Add 250 gr of beans and let it go for a few minutes. Blend with the wine. Lower the heat, season with salt and pepper and continue cooking, after adding half a glass of water. Cook the pasta in plenty of boiling salted water until it is al dente. Sauté the macaroni together with the bean and bacon sauce. Add 200 gr of diced buffalo mozzarella, mix the ingredineti and place in a baking pan. Sprinkle the surface with pecorino cheese and leave in the oven for about 15 to 200 degrees. Serve with a cream of buffalo and broad beans, obtained by passing to the immersion mixer 100 gr of buffalo, 100 gr of beans, 1 tablespoon of oil, 1 spoonful of cooking water of the pasta and a pinch of pepper.