Finely chop the garlic and parsley.

Cut the lardo di Colonnata into small pieces.

Bring a large pot of generously salted water to a boil.

Cook the 400 g spaghetti in the boiling water until very al dente, about 2 minutes less than package directions.

Heat the 30 ml extra virgin olive oil in a large skillet over medium heat.

Add the lardo di Colonnata and cook until it renders its fat, about 2 minutes.

Add the chopped garlic and anchovy fillets to the skillet.

Stir until the anchovies dissolve and the garlic is fragrant, about 1 minute.

Add the 400 ml tomato passata and simmer for 8 minutes.

Stir the 30 g black olives and 10 g capers into the tomato sauce.

Reserve 120 ml of pasta cooking water, then drain the spaghetti.

Add the drained spaghetti to the sauce and toss over medium heat.

Add enough reserved pasta water to make the sauce glossy and coat the pasta.

Season with black pepper and taste before adding salt only if needed.

Remove the skillet from the heat and toss in the chopped parsley.

Finely grate the Pecorino Romano and zest the lemon.

Serve the pasta with Pecorino Romano and a little lemon zest on top.