This is an Italian dish with an ingredient that you won’t be able to find in the US: Colonnata lard, or lardo di Colonnata in Italian.. This is a pg fat lard made in a small Italian hamlet famous for its marble. The lard is cured in basins of this marble for months before being served. It goes without saying I believe that the USDA does not like lard aged for months in marble in Italian caves. Our loss. This stuff is amazing! Combined with the truffle oil and the meaty and wide tagliatelle, this lard packs a savory punch that will make your head spin.
1 lb tagliatelle pasta, cooked al dente
1 oz colonnata lard
1 oz truffle oil
pinch of salt
Drain pasta, add truffle oil. Serve into bowls and salt to taste. Top with shavings of colonnata lard. Swoon…