Homemade chitarra pasta with crispy pork belly and a black pepper and pecorino sauce. The pecorino gives a real intense flavor to the dish which unfortunately covers up the flavor of the black pepper which I was promised. The crispy pork belly was good though with the caramelized exterior adding some umami flavor to the dish. The hero was definitely the pasta, thicker than the everyday spaghetti but had a great “al dente” texture to it but still managed to allow the sauce to cling to the pasta.