Broad beans with guanciale

Shell the broad beans. If the broad beans are particularly large or have tough outer skins, blanch them in boiling water for 1 minute, then cool in ice water and peel off the outer skin from each bean.

Cut the guanciale into small cubes or strips.

Heat a large skillet over medium heat. Add the guanciale and cook, stirring occasionally, until it is crispy and has rendered its fat. Remove the crispy guanciale with a slotted spoon and set aside, leaving the rendered fat in the skillet.