DROP THE THICK RINDS FROM
PARMIGIANO-REGGIANO CHEESE
INTO A PLASTIC BAG AND TOSS IN
THE FREEZER TO USE TO FLAVOR
SAUCES AND SOUPS.
—Rach■In a large skillet or Dutch
oven, heat the olive oil over
medium-high. Add the
pancetta. Cook, stirring
often, until the fat begins
to render, about 2 minutes.
Add the ground pork. Cook,
stirring often and breaking
up the meat with a spoon,
until lightly browned, about
5 minutes; season with
salt and pepper. Add the
rosemary, garlic, 2 tsp. of the
lemon zest, the fennel seeds,
crushed red pepper, and
the fennel pollen (if using).
Stir until aromatic, 2 to
3 minutes. Add the wine;
cook, stirring often, until
reduced by half, about
5 minutes. Add the stock and
the cheese rind (if using).
Reduce the heat to low. Let
the sauce simmer while you
cook the pasta.
■Salt the boiling water and
add the pasta. Cook until
1 minute shy of the package
directions. Reserve about
three-fourths of a mug of the
pasta cooking water; drain
the pasta.
■Discard the cheese rind
from the sauce. Add a
generous handful of grated
Parmigiano-Reggiano, the
lemon juice, and the pasta
to the sauce. Toss, adding
reserved cooking water as
needed if the pasta seems
dry. Season.
■Toss the breadcrumbs with
the remaining 2 tsp. lemon
zest, the parsley, and a bit
more Parmigiano-Reggiano.
Serve the pasta in shallow
bowls. Top with the
breadcrumbs.Porchetta-Style
Ragu
SERVES 4
11∕2 cups large homemade
breadcrumbs or panko
3 tbsp. butter, melted
Kosher salt
2 tbsp. olive oil
4 oz. cold meaty
pancetta or guanciale,
finely chopped
1 lb. coarsely ground
pork loin or bulk
ground pork
Pepper
2 tbsp. fresh rosemary,
chopped
4 cloves garlic, chopped
4 tsp. lemon zest
1 tsp. fennel seeds
1 tsp. crushed red
pepper
1∕2 tsp. fennel pollen
(optional)
1 cup white wine
2 cups chicken stock
1 chunk Parmigiano-
Reggiano rind
(optional), plus grated
cheese for tossing and
serving
1 lb. mezze rigatoni or
rigatoni
2 tbsp. lemon juice
A small handful of
fresh f lat- leaf parsley,
chopped
■Preheat the oven to 350°.
On a baking sheet, toss the
breadcrumbs and butter;
season with salt and spread
out evenly. Bake, stirring
once, until toasted and
golden brown, 12 to
15 minutes. Let cool.
■Meanwhile, bring a large
pot of water to a boil for
the pasta.