INGREDIENTS (4 servings)

1 lb of rigatoni / 0.3 lb of smoked pancetta / 2 spoonfuls of balsamic vinegar / 1 yellow onion / 0.3 lb of goat cheese / 2 spoonfuls of tomato paste / salt

Cook the pasta in salted water. Toast the pancetta in a pan and simmer with the balsamic vinegar. Let it evaporate and add the tomato paste with a spoonful of cooking water. Drain the pasta “al dente”, add it to the pan, and complete its cooking by adding the pasta cooking water (that you have kept), same as a risotto. Turn the heat off and add the goat cheese turning the pasta until creamy.