Camille Gobert

Prepare the tomato sauce in advance.

Heat some olive oil in a pot and add the crushed garlic and the rosmarine branch. After about one minute, add the canned tomatoes and crush them into small pieces.

Once the tomatoes start to boil, reduce the heat to low and add salt, black pepper and thyme to taste.

Cover and simmer for 20 minutes.

Plan to cook the rigatoni in a large pot of salted water so that they are a bit undercook when the sauce is ready. They should lack 2–3 minutes of cooking at the end of step 3.

Save some ladlefuls of pasta water before draining the pasta.

Cut the guanciale into small stripes and cook them on medium-low heat in a large pan for about 5 minutes.

When the rigatoni are undercooked according to step 1, add the pasta in the pan and cook them in the fat released by the guanciale for one minute.

Add the tomato sauce with 1–2 ladles of pasta water (depending on the consistency of the sauce). Let it reduce on high heat for 1—2 minutes, stirring often.

Serve the pasta immediately with a drizzle of a good olive oil and some freshly ground black paper on top of each plate.