Rigatoni All'Amatriciana

Prepare the ingredients. Prepare all the ingredients - we will be cooking with them in a moment 👩‍🍳✨

Brown the guanciale. Cut the guanciale (pork jowl bacon) into cubes if it is whole, and brown it in a pan over medium to low heat for about 3-5 minutes until golden

Add the tomatoes and simmer. Remove some of the fat if there is too much, add the peeled tomatoes, crush them, and cook over low heat for at least 10-15 minutes (ideally longer) until the sauce reduces and comes together

Cook the rigatoni. Bring the rigatoni to a boil in salted water and cook over medium heat for 2 minutes less than al dente (about 7-9 minutes according to the instructions)

Combine with the sauce. Add the rigatoni and a little starchy cooking water to the sauce and simmer over medium heat for about 2-3 minutes

Serve with pecorino. Serve sprinkled with hard cheese 🍽️✨