Pasta with crunchy guanciale, fresh broad beans and pecorino cheese.

Ingredients for 2

• Pasta 200g
• Guanciale 180g
• Broad beans 180g
• Pecorino 100g
• Salt and pepper
• Cooking water
• Olio extravergine d’oliva

Directions

1. Brown the guanciale in a pan.
2. Cook 100g of broad beans for few minutes in the pasta cooking water.
3. Cook the pasta in salted water.
4. Blend the cooked broad beans with 2 tablespoons of freshly grated pecorino, a little pasta cooking water and a drizzle of olive oil. Keep aside. un po’ d’acqua di cottura della pasta ed un filo d’olio.
5. Add the pasta slightly underdone in the pan with guanciale by adding a ladle of cooking water.
6. Add the remaining peeled broad beans and finish cooking the pasta.
7. Add the broad bean cream and whisk.
8. Turn off the gas. Add the remaining pecorino, pepper and stir.