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Cook the guanciale in a cold pan over low heat until it becomes super crispy
Bring water to a boil for the pasta
Grate the Pecorino Romano, Pecorino Tuscan, and Parmigiano cheeses to reach around 80 grams total
Add the grated cheese and black pepper to a bowl
Cook the rigatoni pasta for a couple minutes, reserving some pasta water
Drain the pasta and add it to the pan with the rendered guanciale fat
Cook the pasta for 2 more minutes
Remove from heat and let cool for 30 seconds
Add the cheese and pasta water mixture to the pasta and mix until the cheese is melted and the sauce is smooth