Pasta e Fagioli with Lard and Porcini Mushrooms

Method

1. Cut the lardo (cured pork fat) into fine dice.
2. Place the lardo in a pot over low heat to render the fat (no need for oil).
3. Chop the onion and celery finely.
4. Add chili pepper and the chopped vegetables to the pot.
5. Sauté until fragrant.
6. Add the cherry tomatoes.
7. Add the diced porcini mushrooms.
8. Add the boiled and drained borlotti beans.
9. Cover with water, add salt, and bring to a boil.
10. Once boiling, add the pasta.
11. Cook the pasta, stirring occasionally, adding hot water if it dries out.
12. Halfway through cooking, add the parmesan rind.
13. Continue cooking until the pasta is al dente and the mixture is thick and creamy.
14. At the end, tear fresh basil into large pieces and stir in.
15. Remove from heat, grate pecorino romano on top (optional).
16. Serve.