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Begin by roasting the black pepper in a dry pan over medium heat until fragrant.
If you have a mortar and pestle process the whole peppercorn into small pieces. If you are using your pepper mill of course skip this step.
Cook the pasta in a frying pan with just enough water to cover it, adding a pinch of salt, remember that the Pecorino Romano cheese is very salty.
In another pan, VERY SLOWLY render the fat from the guanciale over low heat, making sure not to burn the lean parts.
Once the pasta is nearly al dente, turn the heat off and leave the pasta in the water for a couple of minutes while you start making the sauce in the pan where the guanciale is.
Reserve a couple of tablespoons of the pork fat and save for the end.
Add about ¼ cup of the pasta water on top of the cooked guanciale, add the black pepper and half of the Pecorino Romano cheese, stirring constantly and adding reserved pasta water if needed gradually until a creamy sauce forms.
Add pasta and the remaining cheese, stirring to maintain a smooth sauce.
Finally, plate the pasta and top with the guanciale, additional cheese, a tablespoon of the reserved guanciale fat and more black pepper if desired.
Serve immediately and enjoy the rich, creamy flavors of this traditional Roman dish!