Roasted PorkBoneless pork butt, about 8 pounds7 tablespoons brown sugar4 tablespoons salt2 tablespoons finely ground black pepperstock, if neededCrosshatch pork fat. Rub the pork well with the salt/sugar mixture. Wipe off any excess seasoning on the pork and transfer to the roasting rack. Return the pork to oven and roast for about 20 minutes, until the skin is puffed. If you don’t have enough pork fat, add a drizzle of olive oil.

Heat a saucepan on medium heat, add the bacon and cook until golden brown and crispy, remove from the pan once crispy. Add the white wine; reduce until almost all of the way down. Add the heavy cream and reduce down ¼ of the way. Cook the pasta in the salted water until al dente (or according to package directions if using fresh pasta). Season with salt and pepper, top with the crispy prosciutto, serve immediately.