Peel the onion to create petals, braise them with a little oil over high heat for a short time. They should look cooked and crispy.
Sauté oil and garlic, toast breadcrumbs until golden and crisp, let cooland add the grated Pecorino cheese.
Cut the guanciale into julienne strips and boil it in water for 10 seconds.
Heat a little olive oil in a saucepan, add the blanched guanciale and sauté over low heat until the fat has almost completely melted.
Cook the rigatoni pasta until al dente and then mix with the guanciale. Stir off the heat with 250 g of grated Pecorino cheese.
Arrange the pasta in the center of the plate, add a few leaves of braised onion and sprinkle with breadcrumbs and Pecorino cheese.
