Pasta e Ceci (Pasta with Chickpeas)

Place the dried chickpeas in a large bowl, cover with plenty of cold water, and let them soak overnight (at least 12 hours). Drain and rinse the soaked chickpeas thoroughly before cooking.

In a large pot, cover the soaked chickpeas with fresh water and bring to a boil. Reduce heat and simmer until the chickpeas are tender, about 1.5 to 2 hours. Drain the cooked chickpeas, reserving about 250g of their cooking liquid.

In a large heavy-bottomed pot or Dutch oven, render the diced guanciale over medium heat until it becomes crispy and golden. Remove the crispy guanciale with a slotted spoon and set aside, leaving the rendered fat in the pot.