Rigatoni Lardiati

Steps

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1. 1
   Cut the lardo into small cubes and add to a dry pan over medium heat, allowing it to gradually melt and render its fat.
   ▶ ≈0:34
2. 2
   Remove the rind from pancetta, slice it into strips, and add to the pan with the melted lardo.
   ▶ ≈1:16
3. 3
   Remove the rind from guanciale, cut into slices, and add to the pan.
   ▶ ≈2:05
4. 4
   Slice the onion finely and add to the pan along with 2 garlic cloves. Cook until the onion is completely softened, about 10–15 minutes.
   ▶ ≈3:37
5. 5
   Add sage leaves, rosemary (can be halved), and wild fennel to the sauce. Keep the pan on low heat to infuse the herb flavours into the fat.
   ▶ ≈4:24
6. 6
   In another pot, bring salted water to a boil and cook the rigatoni until almost tender, then drain slightly early.
   ▶ ≈5:11
7. 7
   Remove the garlic cloves. Add the drained pasta to the sauce and toss over low heat to coat well. Add a splash of pasta water if needed to help emulsify.
   ▶ ≈6:09
8. 8
   Plate the rigatoni and finish with a generous grating of aged Pecorino Romano cheese.
   ▶ ≈8:15