Pasta all'Amatriciana with Guanciale

Add a little of the reserved guanciale fat to a clean skillet over low heat. Briefly warm the softened garlic until aromatic, then add the tomatoes, most of the crisp guanciale, basil, red pepper flakes, and black pepper.

Simmer the sauce gently for about 20 minutes, stirring occasionally, until slightly thickened and flavorful. Taste and add salt only if needed, since the guanciale and cheese are both salty.

Meanwhile, bring a pot of salted water to a boil and cook the rigatoni until al dente. Reserve about 1/2 cup of the pasta water, then drain.

Remove and discard the basil leaves if desired. Add the drained pasta to the sauce and toss over low heat, adding a splash of reserved pasta water as needed to help the sauce coat the pasta evenly.

Take the pan off the heat and stir in the grated Pecorino Romano until the sauce turns glossy and clings to the pasta.

Serve immediately, topped with the reserved crispy guanciale, a drizzle of garlic-infused oil if you like, and a little extra Pecorino Romano.