Here to remind you of the existence of gricia. You're welcome!
with a touch of olive oil over medium-low heat until most of the fat has rendered and the pieces are golden brown and crispy. I then remove the guanciale pieces from the skillet with a slotted spoon and set them aside, leaving the rendered fat in the skillet.
Removing the cooked guanciale at this stage allows us to control its texture in the finished dish, and makes it easier to build a stable emulsified sauce. Leaving the guanciale in the pan for the entire process would make it limp and soft, instead of that sweet spot between crisp and tender . Whatever you do, please don't discard any of that beautiful rendered guanciale fat. All you'll be doing is throwing away money and flavor. This isn't health food, and that's okay.
For this recipe, I only use 12 ounces of dry pasta, as it's a heavy dish, and that is more than enough for four servings. This amount of pasta also ensures that we won't be overcrowding the skillet for the second stage of pasta cooking. While the pasta cooks, I set a colander inside a large bowl, and place them in the kitchen sink. Right before the timer goes off, I use a large liquid measuring cup to scoop out two cups of pasta water, and transfer it to the skillet, which I return to high heat, bringing the mixture of pasta water and guanciale fat to a rapid boil to emulsify it. I drain the pasta in the prepared bowl, reserving the rest of the pasta water for later, and then add the rigatoni to the skillet.
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