Maccheroni alla Calabrese

• 1-1/8 lb. maccheroni
• 5-1/3 oz. lard *
• 3-1/2 oz. prosciutto crudo, chopped
• 1 sprig parsley, chopped
• 3 tbsp. olive oil
• 5 lg. ripe tomatoes
• 1 sm. onion, diced
• Basil and garlic, to taste
• Freshly grated pecorino romano cheese
• Salt and fresh ground pepper

1. Peel and chop tomatoes.
2. In skillet, fry onion in oil.
3. When browned, add parsley, basil, garlic, prosciutto and black pepper; fry for few minutes.
4. Add tomatoes and cook for about 30 minutes.
5. Cook pasta al dente.
6. Drain and season with melted lard and black pepper.
7. Layer pasta in 9x13-inch baking dish, alternating layers with sauce and grated cheese.
8. With remaining lard, melt and brown over heat until golden brown.
9. Drizzle over pasta and bake in oven at 180C/350F for about 20 minutes.

maccheroni, lard, prosciutto crudo, parsley, olive oil, tomatoes, onion, basil, freshly grated pecorino romano cheese, salt

Taken from www.foodgeeks.com/recipes/18948 (may not work)