Servings: 4 as a main course or 6 as a starter
Make this pasta during the early summer months, when fava beans are starchier than the tender springtime variety. Guanciale is made by curing the meat from a pig’s jowls and is similar in texture and flavor to pancetta. Substitute it, or good-quality bacon, if you can’t find guanciale.
This recipe is excerpted from The Chefs Collaborative Cookbook.
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