Rigatoni All'Amatriciana by Laurent Mariotte

Ingredients

For 6 servings

• •500 g 500 g rigatoni
• •250 g 250 g Guanciale
• •1.5 kg 1.5 kg of ripe tomato
• •1 verre 1 glasses of dry white wine
• •olive oil
• •100 g 100 g grated parmesan
• •large grey salt
• •mill pepper

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.