1. Render diced ____ in a dry pan over medium heat until the fat melts and the meat becomes crispy, then remove and set aside. 2. Sauté diced ____ in the rendered fat until softened, then add ____ and simmer until the sauce thickens and reduces. 3. Cook the ____ in salted boiling ____ until al dente, reserving ____ ____ before draining. 4. Toss the ____ with the sauce and crispy ____, adding ____ ____ as needed to create a silky coating, then finish with grated ____ off the heat.

Cuisine: ____