Roman-Style Fava Beans

Unroll the pancetta and cut it into 1/4-inch strips.

Shell the beans, discarding the pods. Bring a saucepan of water to a boil. Drop in the beans, cook for 30 seconds, and tip them into a strainer. Rinse the beans with cold water until they are no longer hot.

Hold a bean on its grooved side and pinch it to slip it out of its skin. Continue with the remaining beans.

In a medium skillet, heat the oil. When it is hot, cook the onion over medium heat, stirring often, for 5 minutes or until the onion is softened and translucent. Add the pancetta strips. Cook for 2 to 3 minutes more or until the pancetta begins to brown.

Add the beans and pepper. Stir thoroughly to coat them all over. Pour in the water. Turn the heat to low and cover the pan. Cook the beans for 5 minutes (for very young favas), or up to 10 minutes (for older beans). If the liquid evaporates during cooking, replenish it with a few tablespoons of water.

Add salt, stir, and cook for 1 minute more. If there is any liquid left in the pan, turn up the heat and let it boil until it evaporates. Serve with crusty bread.