Fava Bean Velvet Soup with Pecorino and Guanciale

Method

1. Shell the fava beans and remove the little stem.
2. Cut the guanciale into strips.
3. Coarsely chop the onion (including the green part) and the garlic (remove the core).
4. Peel and dice the potato, soak in cold water to prevent oxidation.
5. In a pot, render the guanciale over low heat until crispy. Remove and set aside.
6. In the same fat, add garlic and onion, sauté until wilted.
7. Add fava beans and potatoes, stir, increase heat.
8. Cover with water (a finger above the level), cover, and bring to a boil.
9. Once boiling, reduce heat to medium-low, keep lid partially open, and cook for 20 minutes or until fava beans and potatoes are tender.
10. Pass the soup through a food mill to remove the skins.
11. Return the cream to low heat and cook until desired consistency, about 20-25 minutes total.
12. Add cream, stir.
13. Season with salt and pepper, heat through.
14. Serve with a drizzle of olive oil, grated pecorino, and crispy guanciale on top.