Lardiata

Method

1. Fill a large pot with water, add salt, and bring to a boil for the pasta.
2. Finely chop the lardo, onion, garlic, and fresh chili pepper to create a 'battuto' (a finely chopped mixture).
3. Place a large skillet or pan over low heat. Add the chopped battuto (no extra oil needed, as the lardo will render its fat).
4. Sauté the battuto until the lardo is golden and the onion is soft.
5. Add the tomatoes (cherry tomatoes or crushed peeled tomatoes) and a splash of pasta cooking water. Add a few torn basil leaves and chili if using. Season with a little salt and pepper. Let the sauce simmer while the pasta cooks.
6. Cook the ziti (or other pasta) in the boiling water until al dente.
7. Drain the pasta, reserving some cooking water if needed, and add it directly to the sauce. Toss well to coat, adding a little more pasta water if the sauce is too thick.
8. Serve immediately with a generous amount of grated Pecorino Romano or Parmigiano Reggiano.