PREPARATION

Cut the chek lard into thin strips and brown in a pan on low heat until it becomes crunchy and crumbly, turn off the heat, add marjoram and a freshly sliced chilli pepper. Cut the peach into thin slices.
Cook the Fettuccini in plenty of salted water, drain and pour into the pan. Toss with the cheek lard, marjoram and chilli until it is well mixed.
Finally, add the peach and toss again. Serve!