Step 1: Prepare the Ingredients

Boil Water: Fill a large pot with water and bring it to a boil. Add a generous amount of salt this will season the pasta as it cooks.

Dice the Guanciale: Cut the guanciale into small cubes (about 1 cm), which will render down nicely.

Step 2: Cook the Pasta

Cook the Pasta: Add the pasta to the boiling water and cook according to package instructions until al dente. Reserve about 1 cup of pasta water before draining.

Drain the Pasta: Once cooked, drain the pasta in a colander, but don’t rinse it.

Step 3: Cook the Guanciale

Render the Fat: In a large skillet over medium heat, add the diced guanciale. Cook until it becomes crispy and the fat has rendered, about 4–5 minutes.

Add Black Pepper: While the guanciale is cooking, add freshly cracked black pepper to taste—this is key to the dish’s flavor.

Step 4: Combine Ingredients

Mix Pasta and Guanciale: Add the drained pasta to the skillet with the guanciale and its rendered fat. Toss everything together to combine.

Add Cheese and Pasta Water: Gradually sprinkle in the grated pecorino romano cheese while tossing, adding reserved pasta water a little at a time to create a creamy sauce. The starch from the pasta water helps bind the sauce together.

Step 5: Serve

Plate the Dish: Serve immediately, garnishing with extra pecorino romano and more black pepper if desired.