Gluten-free Pasta all'Amatriciana

Preparation:

To prepare the dressing, we cut the guanciale into strips of about
half an inch thick and brown it on a low flame in a
nonstick frying pan. When the fat of the guanciale becomes transparent and
the crispy meat, with a skimmer we transfer the crispy bacon to

a container, setting it aside momentarily.

In the pan with the 'inside the fat released from the guanciale , add the
peeled tomatoes that we let cook for about 20 min on a low flame.

Simultaneously

We put a pot with water for cooking rigatoni on the stove,
when it has come to a boil we salt the water and lower the pasta.
Let cook for 8 to 9 minutes then drain the rigatoni for and stir-fry it
With seasoning .

Finally, after serving , we add the crispy guanciale ,grated pecorino romano cheese and pepper to taste.
Good Appetite