Gricia style spaghetti

Cook the pasta in plenty of salty water and at the same time brown the onion and lard in an iron pan. Add the sliced pig’s cheek lard and cook on a moderate flame, without burning it. When the pasta is cooked, drain it and sauté it in the pan, adding pepper and some of the pecorino cheese; if necessary add some of the cooking water. Divide everything into four plates, add the remaining pecorino cheese and serve hot.