500 g Rigatoni da Enzo
500 g Pomodoro da Enzo
250 g Guanciale (chopped in large pieces)
350 g Pecorino (grated)
Place a large pot of water to boil. Once boiling, throw in rigatoni and cook for approximately 7-8 minutes, or until the pasta is al dente.
In the meantime, heat up an iron pan and add chopped guanciale. Once the fat is practically melted away, add pomodoro. Note: you do not need to add any olive oil at all. Allow the guanciale/tomato mixture to cook down while gently break apart the peeled tomatoes by mixing with a wooden spoon.
Once the pasta is cooked, remove from water, and make sure to save a cup of the pasta water on the side. Add pasta to guanciale and tomato mixture, followed by pecorino. Mix together and add a slight amount of cooked pasta water. Continue to mix for about 2 minutes. Plate and garnish with a generous amount of grated pecorino.