6 chicken thighs
2 bone-in, skin-on chicken breasts
2 carrots, coarsely chopped
2 ribs celery, coarsely chopped
2 onions, 1 quartered at the root end and 1 chopped
2 bay leaves
Small handful dried porcini mushrooms
1/4 cup EVOO
1/4 pound pancetta or guanciale, cut into thin batons or chopped
4 cloves garlic, sliced
3 tablespoons fresh rosemary, finely chopped
Freshly ground black pepper
3 tablespoons tomato paste
1 1/2 cups dry white wine
1 pound rigatoni
Grated pecorino cheese
Flat-leaf parsley, chopped, for garnish
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