Pasta e Fagioli con Cotica

1. Rinse the cannellini beans thoroughly and soak them in cold water for at least 12 hours, or overnight. Drain and rinse again before use.

2. Carefully clean the pork rinds by scraping any impurities from the skin. Blanch the pork rinds in boiling water for 10 minutes, then drain and rinse with cold water. Cut the blanched pork rinds into 2-3 cm pieces.

3. Dice the guanciale into small cubes. In a large, heavy-bottomed pot or Dutch oven, add the guanciale and cook over medium heat until crispy and the fat has rendered. Remove the crispy guanciale pieces and set aside, leaving the rendered fat in the pot.