Bring plenty of water to the boil in a large saucepan. Once boiling add rock salt, we recommend 7 grams per litre of water.
COOK THE PASTA
Drop the Barilla Rigatoni into the water and stir. Cook according to the instructions on the pack.
PREPARE THE SAUCE
Gently cook the onion in a large fry pan until almost caramelised, then add the guanciale and cook for 2 - 3 minutes. Add the Barilla Basilico sauce and simmer for 2 minutes.
DRAIN THE PASTA
Drain the pasta 1 minute before the suggested cooking time. Toss pasta in the sauce and cook for a further minute.
COMBINE THE PASTA AND SAUCE
Serve with grated Pecorino cheese, plenty of cracked pepper and a drizzle of Extra Virgin Olive Oil.
