ItalianNeapolitan
Neapolitan Lard Pasta
by Federico Fusca Chef · 332K subscribers on YouTube
A rich and creamy Neapolitan pasta made by rendering lardo di Colonnata with rosemary, tossing with pasta and pasta water, and finishing with pecorino cheese. Optionally enriched with fresh tomatoes.
- Difficulty
- easy
Ingredients
5 items- 300 gColonnata LardoUse a thick slab of lardo, preferably from Colonnata
- RosemaryA sprig of fresh rosemary
- PastaAny short pasta like rigatoni or mezze maniche
- Pecorino RomanoGrated, to taste
- Tomatoes(optional) — Fresh, chopped (optional)
Method
- Cut the lardo di Colonnata into small cubes and place them in a cold pan.
- Add fresh rosemary and render the lard over medium heat until the fat is completely released and the cubes become golden and crispy.
- Cook the pasta in a large pot of salted boiling water until al dente.
- Transfer the cooked pasta to the pan with the rendered lard, adding a ladle of pasta water, and stir vigorously (risottatura) until the sauce becomes creamy and emulsified.
- Remove the pan from the heat and add plenty of grated pecorino cheese. Mantecare (toss energetically) until the cheese melts and creates a creamy coating.
- Optionally, add chopped fresh tomatoes and mix gently.
- Plate immediately and serve hot.
Federico Fusca Chef
Home cook332K subscribers on YouTube256.5M total channel viewsSono Federico Fusca. Cucina italiana godereccia, ignorante e senza compromessi🔥 Ricette vere, creme illegali e piatti che spaccano. 👉 Iscriviti se ami mangiare sul serio.
