Pasta with Broad Beans, Guanciale and Pecorino

Method

1. Peel the broad beans (fave).
2. Remove the skin from the guanciale and cut it into small cubes.
3. In a pan, render the guanciale over medium heat until crispy. Remove the crispy guanciale, leaving the rendered fat in the pan.
4. Blanch the peeled fave in salted boiling water for 5 minutes. Immediately transfer to an ice bath to stop cooking and maintain color.
5. Transfer the blanched fave to a blender. Add the rendered guanciale fat and a ladle of pasta cooking water. Blend until smooth and creamy.
6. Cook the mezze maniche pasta in salted boiling water until al dente.
7. In a large pan, combine the fave cream and the drained pasta. Finish cooking the pasta in the cream for about 1-2 minutes, adding a splash of pasta water if needed.
8. Remove from heat. Add the reserved crispy guanciale and a generous amount of grated pecorino cheese. Toss vigorously until the cheese melts and the pasta is well coated.
9. Season with salt and pepper to taste (the guanciale and pecorino are already quite salty). Serve immediately.