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Pasta LaChiocciola all'Amatriciana

Pasta LaChiocciola all'Amatriciana is built on Bucatini Or Lachiocciola, Well Ripened Lard From The Pig S Cheek, Roman Pecorino Cheese, Salt, and Hot Pepper. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 400 g
• 150 g
• 50 g
• to taste
• to taste

Method (preview)

1. 1

   Put four liters of water in a saucepan with four tablespoons of salt and bring to the boil.

2. 2

   Cut the lard into slices; they should not be too thin, about 2-3 millimeters thick and then into not-more-than-2-cm large strips.

3. 3

   Put the lard into an iron pan (you can grease it with some extra-virgin olive oil if you like) and fry it gently so that it gets browned without burning.

4. 4

   As soon as it starts melting, add a small piece of hot pepper.

5. 5

   When the water starts boiling add the bucatini and mix.

6. 6

   Drain the bucatini al dente and turn on to a serving dish, add the lard and the just-grated cheese.