Start by shelling the fresh fava beans: snap off the tip of each pod and pull down to open it along the seam. Use your thumb to pop out the beans. Discard the pods.

Bring a pot of water to a boil. Add the fava beans and blanch them for about 2 minutes. Drain and let them cool slightly.

Once they’re cool enough to handle, peel the beans by piercing the outer skin with your thumbnail and gently squeezing out the bright green bean inside. Discard the skins and set the peeled beans aside.

While you peel the beans, bring another pot of salted water to a boil for the pasta. Cook the pasta according to the package instructions, but drain it 1–2 minutes before it’s fully done.

In the meantime, heat a skillet over medium-low heat and add the guanciale. Cook until it starts to crisp and has released its fat, stirring occasionally.

Add the peeled fava beans to the skillet and cook for 1 minute, just enough to combine flavors.

Add the slightly undercooked pasta directly into the pan, along with a ladle of pasta cooking water. Stir everything together over medium heat for about 1 minute, until the pasta finishes cooking and a light, creamy sauce (la cremina!) forms.

Turn off the heat, sprinkle generously with freshly grated pecorino, give it a final stir, and serve right away.