Cook the pasta in plenty of boiling salted water until al dente, reserve 1/2 cup of the cooking water, then drain thoroughly.
Meanwhile, heat the goose fat and sweat the spring onions and chilli rings for about 2 - 3 minutes.
Add the crackling and peanuts and heat through. Season with salt and pepper and mix with the drained pasta and the reserved cooking water.
Serve on plates, garnished with coriander and lime wedges.