Bucatini Alla Griccia With Fava Beans

• servings: 4 servings

Ingredients

1 Tbsp. black peppercorns

8 oz. guanciale (salt-cured pork jowl)

1¾ cups fresh fava beans (from about 1¾ lb. pods) or frozen fava beans

1 lb. bucatini

2 oz. Pecorino Romano, finely grated (about 1 cup), plus more for serving

Directions

Place peppercorns in a bag, close, and coarsely crush with a rolling pin or heavy skillet (alternatively, you can crush them directly on a cutting board set inside a large rimmed baking sheet). Slice guanciale into ¼"-thick slabs, then slice slabs crosswise into ¼"-thick matchsticks.

If using fresh fava beans, cook in a large pot of boiling salted water until just tender (the best way to gauge doneness is to check one; be sure to slip it from its skin before tasting!), about 3 minutes. Using a spider or slotted spoon, transfer to a bowl of ice water; let cool. Drain and peel away outer skin from each bean; discard skins. Reserve pot with boiling water for cooking pasta.

Place guanciale in a dry large Dutch oven or other heavy pot and set over medium-high heat. Cook, stirring often with a wooden spoon, until golden brown and crisp, about 5 minutes. Add crushed peppercorns and stir once to combine. Add 1 cup hot tap water (using pasta cooking liquid here could make the dish too salty) and bring to a boil. Remove pot from heat and stir mixture aggressively to emulsify. Let sit until pasta is done.

Return reserved pot of water to a boil and cook pasta, stirring occasionally (if using frozen fava beans, add about 2 minutes before pasta is done), until al dente. Drain pasta and fava beans.

Add pasta, fava beans, and 2 oz. Pecorino to pot with guanciale and set over medium-low heat. Cook, stirring vigorously and adding more hot tap water if needed, until saucy and pasta is coated, about 2 minutes.

Divide pasta among bowls and top with more Pecorino and ground pepper.