Preparation

• Bring a medium pot of well-salted water to a boil. Fill a medium bowl with ice water.
• Boil the fava beans until bright green, about 1 minute. Drain and transfer to the ice bath to cool. Drain again.
• Peel each fava bean by pinching one end between your thumb and forefinger to pop the bean from the skin.
• In a 12-inch skillet, cook the pancetta in the oil over medium heat until crisp, about 5 minutes. Transfer to a paper-towel-lined plate.
• Add the fava beans and mushrooms to the skillet and cook until the mushrooms are tender and browned in spots, about 6 minutes. Stir in the lemon juice and zest andseason to taste with salt and pepper. Crumble the pancetta over and serve.