Bucatini Alla Griccia With Fava Beans

This recipe is from Evan Funke, chef-owner of L.A.’s pasta temple, Felix Trattoria. Think of this as carbonara minus the eggs but still with massive amounts of flavor from guanciale, black pepper, and Pecorino. The secret to Funke’s supremely creamy (yet creamless!) sauce? Vigorously stirring the pasta with a wooden spoon as soon as it hits the sauce. This coaxes out the starch and helps the noodles bind with whatever fat you’re using to create, as he says, a truly “groovy” dish. The method transforms this simple guanciale fat and hot water emulsion into glossy perfection.