Shell 500 g fresh fava beans and discard the pods.

Bring 2 l water to a boil in a large pot and season it with salt.

Blanch the shelled fava beans in the boiling water for 5 minutes.

Transfer the blanched fava beans to an ice bath to stop the cooking and preserve their green color.

Remove the outer skins from the cooled fava beans, keeping only the tender bright-green interiors.

Cut 100 g guanciale into thin slices or small strips.

Cook the guanciale in a cold frying pan over medium heat until its fat renders and the pieces are crisp.

Transfer the crispy guanciale to a bowl, leaving the rendered guanciale fat in the frying pan.

Blend the peeled fava beans with the rendered guanciale fat and 1 ladle of pasta water until completely smooth.

Grate 140 g Tuscan pecorino cheese finely and reserve it for finishing the sauce.

Bring the fava-bean cooking water back to a boil and cook 400 g mezze maniche pasta until very al dente.

Reserve 240 ml pasta water, then drain the pasta about 2 minutes before its package cooking time ends.

Add the drained pasta and fava bean cream to the frying pan, then toss over medium-low heat.

Add reserved pasta water a little at a time and toss until the fava sauce coats the pasta like a risotto.

Stir in half of the crispy guanciale and remove the pan from the heat.

Add the grated Tuscan pecorino and toss vigorously until the sauce becomes glossy and creamy.

Season with black pepper and salt only if needed, then finish with extra virgin olive oil.

Divide the pasta among 4 plates and top each serving with the remaining crispy guanciale.