Directions

1. Slice the pork belly trim into small squares. Halve the cherry tomatoes. Set aside.

2. Bring a large pot of salted water to a boil. Cook the tagliatelle according to the packet instructions until al dente. Reserve a little pasta water before draining.
3. While the pasta cooks, heat 2 tablespoons of olive oil in a wide pan over medium heat. Add the crushed garlic and cook for 30 seconds until fragrant.
4. Add the ham pieces to the pan. Fry for about 2-3 minutes, or until golden and crispy. Stir occasionally.
5. Toss in the halved cherry tomatoes and the pitted olives. Cook for another 2–3 minutes, allowing the tomatoes to soften and release some juice.
6. Add the drained tagliatelle directly into the pan with the sauce. Toss everything together, adding a splash of reserved pasta water to help the ingredients coat evenly.
7. Remove from heat. Add grated Parmigiano Reggiano and toss gently. Plate up and drizzle generously with extra virgin olive oil.
8. Top with an extra sprinkle of Parmigiano and a grind of black pepper if desired. Serve immediately while hot.