Sauté the soffritto

• Heat the olive oil in a pan and add the chopped celery, carrot and onion.
• Add the garlic and the rosemary sprigs.
• Let it sauté gently until soft and fragrant.

Add the guanciale

• Add the guanciale strips to the pan instead of a bouillon cube.
• Fry until the fat renders and the vegetables get sticky and golden.

Cook the potatoes

• Add the potatoes cut into small cubes and stir well.
• Season with salt and pepper.
• Add a little water and cook until the potatoes break down into a cream.

Cook the pasta

• Break the rigatoni into small pieces.
• Add the pasta to the pan with the potatoes and enough water to cook it.
• Stir often until the pasta is al dente and creamy.

Remove the aromatics

• Take out the rosemary sprigs.
• Remove the guanciale pieces and set aside.

Melt in the cheese

• Turn off the heat and add the cubed smoked provolone.
• Add a generous grating of parmigiano.
• Stir slowly so the cheese melts with the heat of the potatoes.

Finish and serve

• Add another grating of parmigiano and the reserved guanciale.
• Finish with a sprig of rosemary, a drizzle of olive oil and freshly ground pepper.
• Serve immediately.