Recipe

Putting a pot of salted water on the burner to cook the pasta. 

Remove the pork rind from the guanciale and cut it first into slices and then into strips about 1cm.

Put the pieces into a non-stick pan and brown for about 10 minutes over medium heat.
 
Put Rigatoni in boiling water and cook for the time indicated on the package.

Pour the yolks into a bowl, add most of the Pecorino cheese needed and season with black pepper and whip by hand, add a tablespoon of cooking water to dilute the mixture and stir.
 
After the guanciale is cooked, turn off the heat and remove it from the pan using a ladle. Leave the cooking liquid inside the pan itself.

Transfer the guanciale to a bowl and keep it aside.

Pour a ladleful of pasta water into the pan.

Drain the pasta al dente directly into the pan with the cooking liquid.

Remove from heat and pour the egg and Pecorino Romano cheese mixture into the pan, stir quickly to combine.

To make the pasta creamy, if necessary add a little cooking water from the pasta.

Add guanciale and mix.
 
Serve immediately adding more Pecorino Romano cheese and a pinch of black pepper.