Prepare the Guanciale

Begin by slicing the guanciale into ¼-inch-thick pieces. Cut each slice into roughly ½ x 1-inch sections. For ease, you may freeze the guanciale for approximately 10 minutes before slicing.

Cook the Guanciale

Heat a large sauté pan over medium-low heat. Add the guanciale and cook for about 10 minutes, stirring occasionally until it is golden, crispy, and the fat has rendered. Ensure the guanciale does not burn. Once done, transfer it to a separate plate using a slotted spoon. Reserve ¼ cup of the rendered fat, discarding the rest.

Infuse the Black Pepper

With the pan still warm, add freshly ground black pepper to the reserved fat and stir gently. Turn off the heat once the pepper blooms and releases its fragrance.

Boil the Pasta

In a large stockpot, bring about 3 quarts of water to a boil. Since both guanciale and Pecorino Romano are quite salty, add just 1 tablespoon of salt to the water. Cook the pasta for 8 minutes, stirring occasionally.

Create the Sauce Emulsion

At the 6-minute mark of pasta cooking, scoop 1 ½ cups of starchy pasta water and carefully transfer it to the pan with the guanciale fat. Increase the heat to high to bring the mixture to a boil. Stir gently to help the water emulsify into the fat as the sauce begins to thicken.

Finish Cooking the Pasta

When the pasta is done, use tongs or a spider strainer to transfer it directly into the sauté pan with the sauce. Toss continuously for 3–5 minutes, allowing the pasta to absorb the sauce and reach an al dente texture. Add an extra ¼ cup of starchy pasta water if the sauce seems too dry.

Combine the Final Ingredients

Remove the pan from heat. Add the cooked guanciale and half of the Pecorino Romano. Gently toss to incorporate. Stir in the remaining cheese and toss until it has fully melted, resulting in a glossy sauce. If needed, add additional starchy pasta water to achieve the desired consistency.