Toast and crush the peppercorns

• Toast the black peppercorns in a dry pan over low heat until fragrant.
• Transfer them to a mortar and pestle and shatter them coarsely.

Render the guanciale

• Cut the guanciale and the shallot into lardons.
• Add them to the pan and render over low heat, keeping the fat in the pan for flavor.

Grate the pecorino

• Grate the pecorino very finely so it is feathery and melts smoothly.
• Place it in a bowl.

Boil the pasta

• Bring the cold water to a boil in a saucepan and add the macaroni.
• Cook until halfway done, then ladle out some starchy pasta water.

Make the cheese paste

• Add the starchy pasta water to the grated pecorino a little at a time.
• Stir until you get a smooth paste.

Finish the pasta in the pan

• Add some of the crushed peppercorns to the guanciale fat.
• Drain the pasta into the pan and finish cooking it slowly over low heat, adding starchy pasta water a little at a time and moving the pan constantly.
• Cook until the liquid thickens.

Cream with the cheese

• Add the pecorino paste on and off the heat, controlling the temperature so it stays creamy.
• Stir until the sauce is glossy and creamy.

Serve

• Add the reserved guanciale and shallot lardons.
• Finish with a little more crushed pepper and grated pecorino.