Roast pork loin with bacon

Take the rack and remove the meat from the bone, leaving the ribs attached, or you can do this after cooking if that's easier for you. Season the meat lightly with salt and pepper.

Take the slices of guanciale and cover the entire surface of the meat, taking care to overlap the slices of guanciale, then tie them with kitchen string, first on both sides, then on each cutlet, tightening it well and finally insert a few sprigs of rosemary under the string.

Place the meat on a baking tray lined with baking paper, then cover first with baking paper and then with foil.

Bake in a preheated oven at 200°C (400°F) for about an hour, then reduce the temperature to 180°C (350°F) and cook for another hour. Uncover the meat and cook for about 15 minutes, then deglaze with white wine and finish cooking for another 15 minutes. The guanciale should be golden brown and crispy.

Remove the meat from the pan and pour the remaining sauce into a small saucepan (if there's not enough, dilute with a cup of water) and bring to a boil. Make an emulsion with the sauce ingredients and pour into the saucepan and let it thicken for a few seconds.

Remove the string and carve the meat, then serve, pouring the sauce over it.