Ingredients

350g mezzanelli (typical neapolitan pasta), 100g bacon fat, 50g lard, 150g small tomatoes, 40g pecorino cheese, 1 clove garlic, some onion, basil, salt and pepper.

Procedure

Chopped bacon fat with garlic. Soften onions with the melted lard at low heat, add bacon fat and garlic, and then when melted, add chopped tomatoes and cook. Boil pasta and drain slightly undercooked. Pour into the sauce and sautè. Complete with basil, ground black pepper and pecorino cheese. Serve hot.