FOR 2 PEOPLE
250 g Rummo Zita Tagliati nº 36
100 g Lardo of Colonnata (or fatback)
400 g tinned peeled tomatoes
1 chili pepper
Fresh basil leaves, to taste
Pecorino Romano, grated, as needed
Chop the onion and set aside. Slice the fatback thinly then beat it with the spine of the knife (so as not to dull the cutting edge!), breaking the fibers, but not cutting through, until you obtain a spreadable consistency. Melt the lard in a sauté pan over a medium flame, add the onion, the whole chili pepper and basil leaves, and lightly brown. Add the tomatoes and juice, mashing them a bit with your spoon or ladle, and add fine salt. In the meantime, pour the pasta in a deep pan of boiling salted water and cook until still very “al dente”. Drain the pasta directly into the sauce. Add a little of the hot pasta water and mix to complete cooking. Remove from heat and add grated Pecorino Romano, more fresh basil leaves, and mix. Plate, adding even more grated cheese and a sprig of basil to garnish. The plate is ready!