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Bring a large pot of water to boil. Season with about 1½ teaspoons of salt.
Remove any tough skin from the guanciale and slice into lardons about ¼-inch thick.
Add guanciale to a cold, large skillet, then turn to medium-low heat. Cook slowly for about 10-12 minutes until the fat renders and pieces become golden and crispy.
Remove about half the crispy guanciale pieces and set aside for garnish. Leave all the rendered fat in the pan.
Cook the rigatoni for about 2-3 minutes less than package directions indicate for al dente.
Just before draining, reserve about 1½ cups (350ml) of the starchy pasta water.
Transfer the pasta directly to the skillet with guanciale and fat. Add about ½ cup (120ml) of the reserved pasta water and vigorously toss over medium heat.
Remove from heat, add most of the Pecorino and plenty of freshly ground black pepper. Toss continuously, adding more pasta water as needed to create a glossy, emulsified sauce that coats each piece of pasta.
Serve immediately, topped with reserved crispy guanciale and remaining Pecorino.