Rigatoni All'Amatriciana by Laurent Mariotte

Method

1. 1

   Peel and peel your ripe tomatoes coarsely.

2. 2

   Cut into cubes. Cut the garnial (or chest) into bacon half an inch thick. Soak the bacon in a hot pan with 5 cl olive oil.

3. 3

   Once the bacon is crisp, deglaze with the white wine and let it reduce; Book on a plate.

4. 4

   Pour the tomato into the pan and cook for 20 minutes.

5. 5

   Bring a large saucepan of salted water to a boil and dip in the rigatoni.

6. 6

   Add the guanciale bacon to the tomato sauce and continue cooking for another 10 minutes. Get some baking water from the pasta to add it to the tomato preparation.

7. 7

   Drain the rigatoni 2 minutes before the end of cooking and add them to the sauce.

8. 8

   Finish cooking them in the pan, stirring constantly. Add some grated cheese, mix and pour in a dome into a slightly hollow dish. Sprinkle generously with the remaining grated cheese.

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