Carbonara with Fava Beans

Method

1. Cut the guanciale into strips and place in a cold pan with a drizzle of olive oil. Cook over low heat until it renders its fat and becomes translucent, not crispy.
2. Add the fava beans to the pan and cook briefly, stirring.
3. Meanwhile, in a bowl, whisk together one egg yolk, grated Pecorino Romano, a splash of cold water, and freshly ground black pepper.
4. Cook the paccheri in salted boiling water until al dente. Reserve some pasta cooking water.
5. Drain the pasta and transfer it to the pan with the guanciale and fave. Add a little pasta water and mix.
6. Remove the pan from the heat and pour in the egg mixture, tossing vigorously to create a creamy sauce. Return some crispy guanciale on top if desired.
7. Optional: For a smoked presentation, place wood chips or broken wooden skewers in a heatproof dish, light them, cover the plated pasta with a cloche to trap the smoke for a minute before serving.
8. Serve immediately with an extra grating of black pepper.