Step 1

STEP 1 - PREPARE THE GUANCIALERemove the pork rind from the guanciale, and cut it into slices about 1/4-inch (1 cm) thick and after that cut it into small cubes about 1/8-inch (1/2 cm) wide.

Step 5

STEP 2 - GRATE THE CHEESEIn a separate bowl, grate the pecorino cheese and set it aside.

Step 9

STEP 3 - COOK THE GUANCIALEPut a large pot of water to boil and add salt right before it starts boiling.

Step 11

In a large non stick pan, add the guanciale cubes. Let it brown on low heat for about 7 minutes until the fat melts and stir occasionally.

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STEP 4 - SEPARATE THE GUANCIALE FROM THE MELTED FATOnce the fat has melted, separate the guanciale from it, setting it aside in a bowl. Make sure to keep the fat!

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STEP 5 - START COOKING THE PASTAOnce the water boils, throw in the rigatoni pasta. Stir occasionally to make sure it does not stick.

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STEP 6 - PREPARE THE CHEESE SAUCEAdd 8 spoons of fat and 8 spoons of pasta water to the grated cheese and whisk energetically, until creamy.

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STEP 7 - DRAIN THE PASTA AL DENTEDrain the rigatoni with a skimmer about two minutes before they are meant to be fully cooked. Keep the pasta water! Throw the pasta in the pan with the melted fat and add a bit of water as needed to finish cooking the pasta. Make sure it doesn't dry out.

Step 33

STEP 8 - SERVE Turn the heat off; add the cream of cheese and the guanciale to the rigatoni stirring vigorously, and grate some pepper. Let it rest for about a minute. Serve hot, adding a bit of crispy guanciale on top.