Paccheri with Mint, Swordfish, and Lemon

Method

1. Heat a generous amount of olive oil in a pan and add a clove of garlic, smashed in its skin.
2. Add the mint stems and leaves.
3. Add chopped pancetta (or lardo or guanciale) and sauté.
4. Add the swordfish pieces and sear quickly.
5. Remove the aromatic herbs (mint stems).
6. Squeeze lemon juice (use the end of the lemon) and add a splash of pasta cooking water. Turn off the heat.
7. Prepare lemon butter: grate lemon zest over cold butter, then refrigerate or freeze until needed.
8. Cook the paccheri: boil for 2 minutes, then turn off the heat and let sit for 10 minutes. Drain, reserving the pasta water.
9. Transfer the pasta to the sauce and sauté over heat for about 2 minutes, adding pasta water as needed.
10. Turn off the heat, add pieces of lemon butter, and toss off the heat to create creaminess.
11. Plate: place paccheri on the bottom, top with the swordfish, grate buffalo cheese (caciocavallo) on top, and garnish with parsley.