Cookwares

• Saucepan
• Frying pan

Method

1. 1Step : Peel and roughly seed the ripe tomatoes.
2. 2Step : Dice the tomatoes. Cut the guanciale (or pork belly) into lardons half a centimeter thick. Brown the lardons in a hot skillet with 5 cl of olive oil.
3. 3Step : Once the lardons are crispy, deglaze with the white wine and let reduce; set aside on a plate.
4. 4Step : Pour the tomatoes into the skillet and let cook for 20 minutes.
5. 5Step : Bring a large pot of salted water to a boil and drop in the rigatoni.
6. 6Step : Add the guanciale lardons to the tomato sauce and continue cooking for another 10 minutes. Save a little pasta cooking water to add to the tomato mixture.
7. 7Step : Drain the rigatoni 2 minutes before the end of the cooking time and add them to the sauce.
8. 8Step : Finish cooking the pasta in the skillet, stirring constantly. Add a little grated cheese, toss, and pile into a dome in a shallow dish. Generously sprinkle with the remaining grated cheese.