Poached Egg on Pecorino Fondue with Fava Beans and Guanciale

Method

1. Cut the guanciale into thin strips, almost transparent.
2. Slice the spring onion into thin rings.
3. In a pan, sauté the guanciale and spring onion with a little water until the guanciale becomes translucent.
4. Add the shelled fava beans and a splash of water. Cook for a few minutes. Season with pepper.
5. For the fondue: in a small pot, heat the milk with a few mint leaves. Do not let it boil.
6. Remove the mint and add the grated pecorino. Stir until thick and creamy.
7. For the poached egg: bring water to a boil with a splash of white wine vinegar. Create a whirlpool and drop the egg into the center.
8. Cook until the white is set but the yolk is still soft. Drain gently.
9. To plate: spread the pecorino fondue on the bottom of the plate, place the egg on top, then the fava bean mixture with guanciale and spring onion.
10. Finish with a drizzle of olive oil, a mint sprig, and a grating of pepper.