Rigatoni con Pecorino e Guanciale

1: Boil half the typical amount of water for the pasta without adding salt.

2: Heat a non-stick pan and fry the guanciale until crispy, then set it aside.

3: Grate the pecorino romano cheese.

4: Once the water boils, cook the rigatoni.

5: When the pasta is halfway cooked, scoop out a ladle of pasta water.

6: Gradually mix the pasta water with the grated pecorino cheese using a whisk to create a thick cream.

7: Combine the cream in the pan used for guanciale.

8: When the pasta is al dente, drain it and mix it with the pecorino cream in the pan.

9: Toss with crispy guanciale and sprinkle with pepper, then serve hot.