First of all, start preparing the yellow cherry tomatoes: take the yellow cherry tomatoes and wash them under running water, then wipe them dry and put them on a chopping board by cutting them in half. Now put your tomatoes on a baking tray covered with baking paper with the side facing up.

Add salt and pepper to taste. At this point, prepare the chopped garlic and thyme: peel a clove of garlic, leaf the thyme and then chop it finely. Once you have the chopped garlic, pour it over each tomato and add the sugar. Add the dried oregano and finally a drizzle of oil. Place in a static oven preheated to 140°C for two hours, until the water has evaporated.

Now go on to prepare the passatelli: in a bowl whisk the eggs for a few minutes and add a pinch of salt; in a larger bowl mix the breadcrumbs and the grated Granetta di vacca. Add the flour, lemon zest and nutmeg. Then add the eggs. Now mix the ingredients and knead until you obtain a consistent and elastic dough. Wrap the dough in cling film and let it rest for about 15 minutes.

In the meantime, boil a pan full of water and on the other side, in a frying pan, fry the shallot with a little oil, then add the chopped guanciale and cook.

When the 15 minutes are up, take out the passatelli dough and pass one piece at a time through a large hole ricer to make passatelli about 4-6 cm long. Drop them onto a floured tray.

Cook the passatelli for a few minutes in plenty of salted water. When they rise to the surface, carefully drain them and pour them into the pan with the guanciale sauce. Then add the yellow tomatoes, which will have cooked in the meantime. Fry everything in the pan without stirring with a spoon, otherwise they will break. Serve directly on the plates with a handful of Granetta di vacca.