Rigatoni with creamy tomato sauce, guanciale and burrata & basil

Boil salted water in a large pot.

Cut the guanciale into strips and fry them over medium heat.

Cook the pasta in the salted water.

Once the guanciale is golden brown, add the contents of a jar of Elvea Pomo e legumi sauce.

Whisk the sauce and let the oil separate.

Remove the oil to prevent the sauce from becoming too greasy. Set this oil aside in a container. You can then use it in another recipe; it's delicious infused with tomato.

Next, add a dash of light cream (%) and 20 (%).

Season generously (salt, pepper, thyme, Italian herbs).

Add the pasta.

Grate Parmesan cheese over the sauce.

Serve on a plate and place a buffalo mozzarella (fiore di latte) in the center of the plate.

Chop the basil finely and scatter it over the plate.

Taste and enjoy!