Region: Italy
Category: Pasta with Vegetables and Meat
Season: Any
Difficulty: Easy and Quick
The ingredients in this recipe are few and therefore the quality of the dish is 
proportional to the quality of your ingredients artfully blended. It's an earthy and rustic taste due to the minute amount of pork lard and the pancetta, used more as flavor embellishments than as major components of the dish.
[photo: Clifford A. Wright]
Yield: Makes 4 servings
Preparation Time: 20 minutes
1 tablespoon pork lard
2 tablespoons extra-virgin olive oil
2 ounces pancetta, cut into thin strips
1/4 cup finely chopped fresh parsley
1 large garlic clove, peeled and finely chopped
3/4 pound whole wheat spaghetti
1/2 cup freshly grated pecorino cheese or to taste
Freshly ground black pepper to taste
1. In a skillet large enough to contain all the pasta, melt the lard with the olive oil over medium-high heat. Add the pancetta and cook until some fat is rendered, stirring frequently, about 4 minutes. Add the parsley and garlic for 1 minute, stirring constantly. Remove the pan from the heat.
2. Meanwhile, bring a large pot of water to a rolling boil, salt abundantly then cook the pasta, stirring occasionally, until the pasta is al dente. Drain without rinsing. Transfer the pasta to the skillet and toss with the sauce. Toss again with the pecorino and black pepper. Serve immediately.
Variation:
Note:
Posted: 12/26/2006