First, bring abundant water to a boil for the pasta. When the water for the pasta boils, add 1/2 tablespoon of salt and add the pasta.

Meanwhile, cut the guanciale into 1 cm strips and heat it in a pan to caramelize it without oil! You will see that slowly all the fat will come out of the guanciale, and it will become crispy.

Cook the pasta for half the time indicated on the package. Before draining the pasta, put aside a cup of cooking water.

Remove the crispy guanciale with a slotted spoon, turn off the heat, and put it aside in a bowl.

While pasta and guanciale cook, take 2–3 tablespoons of cooking water and put them in a bowl so they cool slightly.

Grate the pecorino and add the still warm but not boiling water. This step is essential so the “pecorino paste” does not break apart. Mix well to create a pasty, almost creamy compound.

At this point, drain the pasta directly into the pan with the guanciale fat, and toss it with the cooking water you had set aside. Add cooking water as needed for an al dente cook, and about 2 minutes before finishing, add almost all of the guanciale (leave 2–3 tablespoons to garnish)

Remove the pan with the pasta from the heat, let it rest for 30 seconds to lower the temperature, and add the pecorino paste. Toss well, adding a couple tablespoons of cooking water for more creaminess if needed.

Serve immediately, garnished with the crispy guanciale you reserved, extra grated pecorino and a grinding of black pepper.