Debone the rabbit with a sharp knife, or ask your butcher to do it for you. Finely chop the rabbit meat, but keep the liver whole. Set it aside.

Now make a battuto. Finely chop carrot, celery, onion, garlic, sage leaves and rosemary needles. This is the beginning of your rabbit ragù, a mixture of finely chopped vegetables and herbs that will give depth of flavour and body.

Cover the bottom of a pot with extra virgin olive oil. Add the battuto and the bay leaves, then season with a generous pinch of salt. Sauté the vegetables on low flame for about 10 minutes, until soft.

Now add the chopped rabbit meat and the whole rabbit liver. Stir thoroughly to mix it into the vegetables. Season with salt and pepper and cook on medium flame for about 25 minutes, stirring often the rabbit to break the liver into small pieces. Cook until golden.

Now pour in the white wine in three times, reducing it every time before pouring more.

After the wine, pour in the hot water, move on the lowest flame and simmer for about 30 minutes. Taste to adjust the seasoning.

When the rabbit ragù is ready, cook the pasta in a large pot of boiling salted water.

Cook the pasta until al dente, then drain it and toss it into the rabbit ragù.

Zest an organic lemon directly on top of the pasta, as it was grated cheese, then add the thin slices of lardo torn into pieces. Toss the pasta to evenly distribute the lemon zest and the lardo and serve immediately.