1. Bring a pan of slightly salted water (see note 2) to the boil and add the rigatoni. Cook a couple of minutes less than the pack instructions – you will continue to cook on the hob for another few minutes so don’t overdo it.

2. Heat the oil in a non-stick frying pan or a skillet over a medium high heat. Once hot add the panchetta and cook for 3-5 minutes until crispy. Remove the panchetta from the pan if it crisps enough and the pasta is still cooking. But don’t drain the oils and fat from the frying pan – this is a key element for the sauce in the dish.

3. Once the rigatoni is cooked, use a mug to take some of the starchy pasta water and then drain the rigatoni. Add the pasta (and the panchetta, if removed) to the frying pan over a medium high heat with a small splash of the pasta water. Add a generous amount of ground pepper. Turn the heat to high. Stir and cook everything together for 1 minute until the water has mainly evaporated.

4. Add most of the pecorino cheese. Stir everything together and cook for a further minute, stirring regularly to make sure everything is coated in the juices and the cheese.

5. Plate the pasta and serve – beautiful!