Pasta alla Gricia

Place your pasta in boiling & salted water. Render your guanciale until crispy, leaving the rendered fat in the pan. Remove some guanciale for serving. Grate your Pecorino Romano very fine and grind your black pepper. Add your black pepper to frying pan, bloom for a few seconds and then add some pasta water. When your pasta is al dente, remove it from the water and place in your pan. Incorporate your cheese into the pan with more pasta water - stirring vigorously. Continue adding cheese and pasta water until you’ve reached a creamy sauce. Add some guanciale before finishing and serving. Serve with more cheese and pepper and some of that extra guanciale.