Gricia with Fava Beans

Method

1. Prepare the red fettuccine by adding beetroot juice or purée to the pasta dough (or use store-bought fresh fettuccine). See previous video for details.
2. Bring a pot of salted water to a boil. Add fresh fava beans and blanch for 30–40 seconds until the skins loosen.
3. Immediately transfer the fava beans to a bowl of ice water to stop cooking and preserve their green color.
4. Remove the outer skin from each fava bean. This takes time and patience.
5. Cut guanciale into thick slices (about two slices per serving).
6. Place the guanciale slices in a cold pan. Turn the heat to low and slowly render the fat, allowing the guanciale to become crispy. Remove the guanciale and set aside.
7. In the same pan, add the peeled fava beans, a splash of cold water, and a little salt. Cook gently.
8. Blend a portion of the fava beans with an immersion blender until smooth, then stir the purée back into the pan.
9. Cook the fettuccine in salted boiling water until al dente.
10. Drain the pasta, reserving some pasta water, and add it to the pan with the fava bean sauce.
11. Return the crispy guanciale to the pan. Toss everything together over low heat.
12. Turn off the heat. Add grated Pecorino Romano and a generous grind of black pepper. Toss until the cheese melts and the sauce coats the pasta.
13. Serve immediately with extra grated Pecorino Romano on top.