Prepare the guanciale

• Remove the rind from the guanciale and cut it into strips.
• Place it in a cold frying pan and cook until crispy, letting the fat render.

Make the tomato sauce

• Leave a little of the rendered pork fat in the pan and set the crispy guanciale aside.
• Crush the peeled tomatoes by hand and add them to the pan.
• Season with just a little salt and cook the sauce.

Cook the pasta

• Boil the rigatoni in salted water until al dente.
• Drain, keeping a little of the cooking water.

Combine and serve

• Toss the pasta in the tomato sauce with a splash of cooking water.
• Turn off the heat and stir in plenty of grated pecorino.
• Add the crispy guanciale and a generous grind of black pepper.