Ingredients (for 4 servings)

• 400g mezzi rigatoni pasta
• 200g guanciale, cut into small cubes
• 150g pecorino cheese, finely grated
• Fresh black pepper to taste

Instructions

1. Bring a large pot of salted water to boil for the pasta
2. While waiting for water to boil, cut guanciale into small cubes (about 1cm)
3. In a large skillet, cook guanciale over medium heat until crispy and fat has rendered (about 8-10 minutes). No additional oil needed
4. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining
5. Remove half of the guanciale from the pan and set aside for garnish
6. Add cooked pasta to the sk