Pasta with Porchetta and Chicory

Method

1. Wash the chicory thoroughly in several changes of cold water.
2. Bring a large pot of salted water to a boil. Add the chicory and blanch until tender. Remove the chicory with a slotted spoon, reserving the cooking water for the pasta.
3. In a large skillet, heat a drizzle of olive oil. Add the garlic (grated or whole cloves) and the fatty part of the porchetta cut into small cubes. Cook over medium heat until the fat renders and the garlic is golden.
4. Add fresh chili (to taste) to the skillet and stir.
5. Add the blanched chicory to the skillet. Cook, stirring occasionally, until the chicory softens and almost melts into the sauce. Add a splash of reserved cooking water if the pan becomes dry.
6. Cut the sun‑dried tomatoes into strips and add them to the skillet. Mix well and cook for another minute.
7. Cook the rigatoni in the reserved boiling water until very al dente (about 2 minutes less than the package instructions).
8. Transfer the pasta directly into the skillet with the chicory mixture. Add a ladle of pasta cooking water and stir vigorously to create a creamy emulsion.
9. Remove the skillet from the heat. Add an abundant amount of grated pecorino cheese and toss well.
10. Serve the pasta in bowls. Top with the crunchy porchetta skin and the lean porchetta cut into small pieces.