15 min
PREP TIME
15 min
COOK TIME
11
INGREDIENTS
Ingredients
Preparation
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INGREDIENTS 12 SERVINGS
- 8 cups (2 liters) water
- 2 teaspoons (10 milliliters) salt
-
1
pound
(450 grams)
spaghetti
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Substitution Available
- bucatini pasta
- 3 tablespoons (45 milliliters) lard
- 3 tablespoons (45 milliliters) tomato paste
- 2 teaspoons (10 milliliters) Garlic Powder
- 2 teaspoons (10 milliliters) Onion Powder
- 3/4 teaspoon (4 milliliters) Ground Black Pepper
- 1/2 cup (125 milliliters) tomato purée
- 1 1/2 cups (375 milliliters) fresh grated Parmesan cheese , plus more for garnishing
- 2 tablespoons (30 milliliters) fresh parsley , finely chopped
Preparation
- 1 Bring water to boil in large saucepan on medium-high heat. Add salt and spaghetti. Cook, stirring occasionally, just until al dente, about 10 minutes. Drain pasta, reserving cooking water. Keep warm.
- 2 Meanwhile, melt lard in large deep skillet on medium-high heat. Add tomato paste, garlic powder, onion powder and black pepper and whisk to combine. Cook 3 to 4 minutes or until tomato paste has darkened in color. Stir in tomato puree. Reduce heat to medium. Carefully whisk in 3/4 cup (175 ml) of the reserved pasta cooking water. Bring to simmer.
- 3 Place Parmesan cheese in medium bowl. Stir in 1/4 cup (60 ml) of the reserved pasta water, mixing well to create a paste. Add Parmesan mixture to lard mixture, mixing until well blended.
- 4 Transfer hot pasta to pan with lard sauce; add parsley tossing to mix with sauce. Add additional pasta water, 1 tablespoon (15 ml) at a time, to thin sauce if desired. Serve immediately, sprinkled with additional Parmesan.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon
