Begin by either slicing or cubing the pancetta, and rendering it off in the olive oil. Once it starts to brown, add the onion and garlic and gently sauté.

Start your water and salt it with a lighter hand than normal. Cook the rigatoni until very al dente. Example, if it says to cook for 10 minutes for al dente, only cook for 9 minutes.

Before you drain the pasta, scoop 1/2 cup of the pasta water. Drain the rigatoni and add back to the pan. Pour the pancetta mixture over and add a splash of the pasta water and reduce it over heat until it becomes silky.

Add more pasta water if it gets dry. But, you don’t want it watery. At the end, add the grated cheese, incorporate and serve.