Rigatoni: Guanciale and Pecorino

• 200 g rigatoni
• 120 g guanciale, cut in 5 mm

Cook the rigatoni as above. Whilst they are boiling, put the guanciale in a frying pan over a high heat, and fry until fiercely smoking, and just starting to colour (it will release plenty of fat, which makes the sauce). Take the pan off the heat for a few moments (for safety’s sake) before adding first 4 tablespoons of the cooking water and the pepper, then the pasta. Sauté for a