Fave fresche con il guanciale

• 1 small white onion, finely chopped
• 4 ounces (120 g) guanciale, or, only if necessary, sl

Finely chop the onion and finely dice the guanciale. Put them in a pan with the lard and sauté over medium heat for about 5 minutes. When the onion is almost translucent, add the favas and a little salt (the quantity depends on how salty the guanciale is) and pepper. Cook over low heat for about 10 minutes, or until the favas are tender, moistening every so often with a few tables