Step 1

In a large heavy bottom pot on high heat, bring water to a rapid boil (approximately 7-8 minutes).

Step 2

Season the water with kosher salt until it tastes like a soup not like the ocean.

Step 3

3, Add the pasta to the water and stir. Follow the instructions on the box for the most accurate cook time.

Step 4

Meanwhile, in a large skillet on medium heat add the guanciale and render slowly until golden brown and crispy, approximately 5 minutes.

Step 5

Reduce the heat to low and add the tomato passata. Swirl or stir to incorporate the rendered guanciale into the tomato passata. Reserve.

Step 6

When the pasta is finished cooking, approximately 8 minutes, drain the pasta into a colander and reserve 2 to 3 ounces of the water.

Step 7

Add the cooked pasta to the sauce and toss or stir to incorporate. While stirring or tossing, sprinkle in about half of the Pecorino Romano.

Step 8

Plate the rigatoni on a warm serving platter and garnish with the remaining Pecorino Romano.

Step 9

Serve immediately.