Ingredients
100g piece pecorino
2 garlic cloves, crushed
1 tsp dried chilli flakes
1/2 cup chopped flat-leaf parsley leaves
1/2 tsp freshly grated nutmeg
1kg boneless pork shoulder, trimmed, butterflied
8 thin slices flat pancetta
50g lardo, chopped (optional – substitute 2 tbs extra virgin olive oil)
2 tbs extra virgin olive oil
100ml dry white wine
2 x 400g cans whole peeled tomatoes, mashed
500g bucatini
Directions
1 .Cut half the pecorino into 1cm pieces and combine with the garlic, chilli, parsley and nutmeg. Set aside.
2 .Place the pork between two sheets of baking paper and, using a meat tenderiser or a rolling pin, beat into an even 20cm square. Scatter over pecorino mixture leaving a 2cm border around edge. Cover mixture with pancetta slices, roll up pork tightly and tie securely with kitchen string.
3 .Place the lardo, if using, and olive oil in a heavy-based flame-proof casserole over medium-low heat and heat for 4 minutes or until lardo is melted. (Alternatively, heat all olive oil over medium-low heat.) Increase heat to medium-high and cook pork roll, turning, for 8-10 minutes until browned all over, adding 1 tbs wine each time you turn. Reduce heat to low, then add tomato and season. Cook, turning every 30 minutes, for 1 1/2 hours or until pork is tender (add a little water if mixture becomes too dry). Remove pork from pan and cool slightly. Remove string, then shred into pieces. Return pork to the sauce and stir to combine. Keep warm.
4 .Meanwhile, cook pasta according to packet instructions, then drain, reserving 1/3 cup (80ml) cooking liquid.
5 .Toss the pasta and reserved cooking liquid with sauce until combined. Place on a large serving dish and grate over the remaining pecorino to serve.