Step 1

Blend the tomatoes and their liquid with a pinch of salt and a drizzle of oil.

Step 2

Cut 11 slices of guanciale into strips and set the remaining 4 slices aside. Brown the guanciale strips in a pressure cooker with a little oil for 3-4 minutes until crispy and the fat renders.

Step 3

Add 1 Tbsp. wine and let evaporate. Add the rigatoni, puréed tomatoes and 1 sprig of rosemary. Add 2 cups water and close the pressure cooker. Cook for 7-8 minutes once the pressure cooker starts. Finally, remove the lid and gently stir to mix the pasta and sauce together.

Step 4

Cook the 4 remaining slices of guanciale (or bacon) in the microwave for 1 minute at full power until crispy.

Step 5

Note: It is important to let the pasta rest for 2-3 minutes, so that the temperature drops before adding pecorino cheese to the pasta. If added sooner the cheese will become sticky. Serve immediately with ground black pepper and slices of crispy guanciale.