Rigatoni all’amatriciana (first attempt and it turned out amazing)

I followed Vincenzo's second recipe for amatriciana where fresh cherry tomatoes are used but no use of white wine and substituted bucatini for rigatoni and made guanciale cubes not strips. Found marzanino peeled tomatoes and was curious how it tastes like since san marzano is not available here in Japan and it was very sweet. It complimented the guanciale and pecorino romano's saltiness and a little bit of acidity from fresh cherry tomatoes. The cubes of guanciale that went inside the rigatoni really makes for a unique experience of eating pasta for me.

Ingredients: Mancini rigatoni, fresh cherry tomatoes, marzanino peeled tomatoes, guanciale imported from Belgium, DOP pecorino romano, mixed pepper