Roman pasta with guanciale and pecorino

Steps

1. 1

   Cook the rigatoni in a large pot of lightly salted boiling water until al dente.

2. 2

   Cut the guanciale into strips. Cook it in a large skillet over medium heat without added fat until golden and crisp, then lower the heat.

3. 3

   Add the black pepper to the hot guanciale fat to bloom it, then pour in a small ladle of pasta water.

4. 4

   Drain the pasta and add it to the skillet. Toss briskly to coat.

5. 5

   Off the heat, work in the Pecorino with a little reserved pasta water until the sauce turns creamy and clings to the rigatoni. Serve immediately.