Finta Genovese

Method

1. Heat a good drizzle of olive oil in a casserole (cast iron recommended).
2. Prepare the soffritto: chop parsley, garlic, carrot, and celery together.
3. Add the soffritto to the hot oil and cook over low-medium heat.
4. Cut guanciale into pieces (not too big, not too small) and add to the pot.
5. Slice onions thinly and add them along with 3 cloves.
6. Sauté for a few minutes until the onions start to soften.
7. Deglaze with white wine, increasing the heat briefly.
8. Once the alcohol has evaporated, reduce the heat to low, cover, and cook for almost 2 hours, stirring occasionally. If it becomes dry, add a little hot water.
9. Taste and add salt if needed (the sauce should be very sweet).
10. Remove the cloves (or fish them out; wrapping them in cheesecloth beforehand is advisable).
11. Cook the pasta (traditionally broken ziti, but any large shape like tortiglioni or rigatoni works) in boiling salted water until al dente.
12. Transfer the sauce to a pan wide enough to toss the pasta.
13. When the pasta is al dente, drain it and add to the sauce with a little pasta cooking water.
14. Toss and cook together for the last minute, until pasta is perfectly coated.
15. Serve with grated Parmesan or pecorino and black pepper.