Divide the rabbit; in this recipe, we only use the body of the rabbit, so we cut off all 4 legs. They can be saved for another dish.

Preheat the oven to 200 degrees Celsius (392 degrees Fahrenheit).

Rub the rabbit with oil and season with salt and pepper, then cover the rabbit with the slices of lardo.

Roast the rabbit for 35 minutes in a preheated oven.

When the rabbit is done, let it rest for 10 minutes.

Now cut the meat off the rabbit and slice it into strips about 1 cm thick.

Cook the fettuccini according to the instructions on the package.

Slowly melt the butter in a pan.

When melted, add the roasting juices from the rabbit to the butter along with the meat and lardo.

When the fettuccini is done, transfer it to the pan with the meat and mix well.

If it gets too dry, some of the cooking water can be added.

Cut the mint into strips and add it just before serving.

Serve with a sprinkle of fresh pepper on top.