1 |
rabbit, cut into 6–8 pieces, bones left in |
|
olive oil, for cooking |
1 |
small carrot, finely diced |
1 |
onion, finely diced |
150g |
smoked speck or pancetta, rind removed and reserved, flesh cut into 5 mm cubes |
1 |
thyme |
1 |
garlic, cut in half |
1 litre |
Chicken stock |
2 tbsp |
unsalted butter |
2 |
sage, leaves picked |
250g |
Homemade pasta, cut into about 40 thick ribbons |
100g |
grated parmigiano reggiano cheese |
|
salt and freshly ground black pepper |
|
extra-virgin olive oil, for drizzling |