Pasta e Fagioli

Method

1. Heat a drizzle of extra virgin olive oil in a pan.
2. Add guanciale cut into small pieces and let it render.
3. Add lardo and cook together for a minute.
4. Deglaze with a splash of white wine.
5. Add a bay leaf.
6. Break whole wheat spaghetti into short pieces and add to the pan.
7. Add some tomato (pomodorino) to the pan, crushing it lightly.
8. Add pre-cooked cannellini beans and stir.
9. Cook for about 10 minutes until the pasta is al dente.
10. Remove the bay leaf.
11. Stir in grated Parmigiano Reggiano.
12. Finish with a drizzle of extra virgin olive oil and serve.