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Spaghetti Marchegiani

Spaghetti Marchegiani
1-2 T. lard
4 oz. pork jowl
1 small onion
1 carrot
1 celery stalk
pinch of crushed red pepper
salt & pepper
cooking water
1 lb. spaghetti
Pecorino, Romano or Parmigiano cheese

Melt lard in a pan and saute the pork jowl. Add onion, carrot, celery, and pinch of crushed pepper. Meanwhile cook pasta. Preserve some water. When pasta is ready, drain and add to the mixture. If it is dry, add some cooking water until desired consistency. Top off with cheese and serve.
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