Fry the guanciale

• Add the guanciale to a cold pan with no oil and let it release its own fat.
• Cook until the guanciale is nice and crispy, then set the pan aside off the heat.

Boil the pasta

• Bring a large pot of water to a boil and salt it generously.
• Cook the spaghetti until al dente, then reserve some pasta water before draining.

Make the pecorino cream

• Finely grate the Pecorino Romano into a bowl.
• Add a little pasta water and whisk until it forms a smooth, thick cream.

Toast the pepper

• Crush the black pepper coarsely.
• Toast it in the pan with the guanciale, then add a splash of pasta water.

Combine and toss

• Add the drained pasta to the pan and toss with the guanciale and pepper.
• Turn off the heat and stir in the pecorino cream.
• Toss well until the sauce is glossy and coats every strand, then top with the crispy guanciale.