Making:

For the base, toast 5 peppercorns in a pan and start browning the bacon.

Crush the walnuts, and keep some to use at the end of cooking as a decoration, and blend the lard with broth and pepper.

Add the pecorino to the pasta, keeping it at a temperature below 80 degrees. Once the dough has been creamed, let it rest.

When creaming, use the butter, stirring with a ladle.

Season with the walnuts and grate the pecorino at the moment. Add some basil.

Serve the La Rustichella tagliatelle in a deep dish, using a ladle and a fork, and add the sauce, finishing with a sprinkling of pepper.