Amatriciana Pasta

Begin by slicing the guanciale into thin, uniform strips, approximately 1 inch in length and 1/8 inch thick.

Next, heat a generous amount of olive oil over medium heat in a saucepan. Add the guanciale strips and cook until they are thoroughly browned and have fully broken down, releasing their rich flavors, for 5 to 7 minutes. Turn off the heat source and use a slotted spoon to carefully transfer the cooked guanciale to a separate bowl, leaving all the remaining fat in the saucepan.

While the guanciale is cooking, prepare the pasta according to your preference. Bring a large pot of salted water to a rolling boil and cook the rigatoni, stirring occasionally, until it is slightly undercooked, typically around 10 minutes. You want the pasta to retain some of its firmness.

At the same time, add a splash of wine to the guanciale fat in the saucepan. Place it over medium-high heat and cook for about 1 minute, stirring occasionally to prevent scorching. Then, stir in a high-quality tomato sauce and a pinch of pepper; bring the mixture to a gentle simmer.

Using a slotted spoon, transfer the almost fully-cooked pasta into the saucepan with the guanciale fat; it's perfectly fine if some of the starchy pasta water gets mixed in with the sauce. Add the cooked guanciale strips and stir to combine, ensuring they are evenly distributed throughout the sauce. Season with a pinch of salt. Continue cooking and stirring until the pasta has absorbed the flavors of the sauce, finishes its cooking time, and the sauce thickens up to your liking, approximately 3 minutes. If the sauce becomes too concentrated, add a small amount of the pasta water to restore balance.

Turn off the heat source and sprinkle some Pecorino cheese into the sauce. Stir until the cheese has melted, then repeat the process until all of the cheese has been incorporated.

Finally, portion the sauce-coated pasta into two bowls and serve immediately.