1. 1

   Step 1

   Remove the rind from the guanciale (250 g) and cut it into strips about half a centimeter thick.

2. 2

   Step 2

   Bring a pot of water to a boil and add fine salt (to taste).

3. 3

   Step 3

   Sauté the guanciale (250 g) in a hot pan over medium-high heat for 10 minutes until golden brown.

   Timer 10 min
4. 4

   Step 4

   Remove the guanciale from the pan, leaving the rendered fat in the bottom.

5. 5

   Step 5

   Cook the rigatoni (320 g) in the boiling water, draining them 2-3 minutes before the indicated time.

6. 6

   Step 6

   Finely grate the Pecorino Romano DOP (60 g).

7. 7

   Step 7

   Pour a ladle of pasta water into the pan with the guanciale fat and stir to create an emulsion.

8. 8

   Step 8

   Transfer the rigatoni (320 g) to the pan and finish cooking, tossing them to incorporate the starch into the sauce.

9. 9

   Step 9

   Remove the pan from the heat and add the grated Pecorino Romano (60 g).

10. 10

    Step 10

    Pour in a little hot pasta water and stir quickly to obtain a smooth cream.

11. 11

    Step 11

    Add the browned guanciale (250 g) set aside earlier and stir one last time.

12. 12

    Step 12

    Plate immediately and finish with a dusting of black pepper (to taste).

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