Fava beans with pancetta & leek

A slight variation on the Romans' favorite way to eat favas...

Saute an ounce or two of finely diced pancetta (Italian unsmoked bacon...regular bacon will do, but it adds a smoky flavor) in olive oil over medium-low heat until it's well-browned and a little crisp, about 10 minutes. Add a medium-sized leek that's been split lengthwise (the easiest way to clean one) and sliced into thin half circles; cook for a few more minutes until the leek is tender. Add a cup or so of shucked, parboiled, and peeled fava beans and cook until tender, about 15 minutes.

Salt and pepper to taste.