Method

1. Remove the hard outer part of the guanciale and cut it into strips.

    

   Grate the Pecorino Romano.

    

   Cook the rigatoni in salted water.

    

   In a large skillet, cook the guanciale over medium heat until crisp and the fat has rendered, without letting it burn. Remove it from the skillet and reserve half of the rendered fat.

    

   2’ before the rigatoni are ready transfer them to the same skillet and add 2–3 tbsp of the starchy pasta cooking water.

    

   Toss the pasta in the skillet and gradually add the grated Pecorino Romano, along with a little more pasta cooking water, until a smooth and emulsified sauce forms.

    

   Keep aside some of the guanciale as garnish. Add the remaining guanciale in skillet and gently toss to incorporate it into the sauce.

    

   Serve immediately on warm plates and finish with some of the reserved guanciale.

    

2. TIPS

   Guanciale begins to release in medium heat so the fat can render without burning.

   Use guanciale for this recipe. It is made from pork jowl and is incredibly flavorful and aromatic.