Dirty Pasta

1. Bring a large pot of water to a rolling boil for the Rigatoni. Add Fine Sea Salt until the water tastes like the sea.

2. In a large skillet, heat Extra-virgin olive oil over medium-low heat. Add the cubed Guanciale and render slowly until crispy and golden brown, about 8-10 minutes. Remove the crispy Guanciale with a slotted spoon and set aside, leaving the rendered fat in the skillet.

3. Increase the heat to medium. Add Red Pepper Flakes to the Guanciale fat and cook for 30 seconds until fragrant.