Updated: Aug 31, 2022
Preparation Time: 25 min.
Cooking Time: 25-30 min.
Bucatini with lard are a first course of pasta that is easy to prepare and very tasty. A recipe ready in half an hour based on a few quality ingredients and rich in taste. Recommended for a special occasion!
240 g of bucatini
a piece of lard
4 San Marzano tomatoes (or perini)
3 cloves of garlic
1 Tropea onion
1 fresh red pepper
1/2 tablespoon of extra virgin olive oil
Bucatini with lard is an easy and quick recipe to prepare, a first course of pasta based on few ingredients and with a rich and intense flavor, to add without a doubt to our selection of 20 pasta dishes with special toppings.
While the water is boiling and the bucatini are cooking, the sauce is made: a mixture of browned lard, scented with aromatic herbs and enriched with fresh tomatoes. Or peeled tomatoes if it's not in season.
However, this is not an everyday pasta - given the presence of lard - but a proposal for a special occasion or for Sunday lunch. The ingredients are therefore of quality: San Marzano tomato, Tropea onion and a Alto Razze del Po 'lard from Antiche Razze dell'Antica Corte Pallavicina, aged at least 5 months, which differs from the others for its dry and not soaked salting. It is made with pork, sea salt, pepper, rosemary, juniper, sage and garlic, for a soft and fragrant result.
To make the bucatini with lard, start preparing a mixture of lard: cut the lard into thin slices, reduce the slices into strips and then, with a knife, into smaller and smaller pieces. Heat half a tablespoon of oil in a saucepan and add the prepared mixture.
Add the dressed garlic cloves and the chopped rosemary with the sage. Cook over low heat until the lard has become transparent and largely melted. At that point add the Tropea onion cut into very fine slices and cook, stirring occasionally to prevent it from sticking.
Meanwhile, blanch the tomatoes for 1 minute. With the help of a slotted spoon remove them from the water and let them cool, then remove the peel and remove the seeds. Cut them into pieces that are not too small and transfer them to the pan with the lard together with a red pepper cut into rounds. Let it cook until you have boiled the pasta.
Cook the bucatini in plenty of water, draining them al dente. Transfer them to the pan with the sauce and sauté them for two minutes over high heat. Portion the bucatini with lard and tomatoes into individual dishes and serve immediately.