Cut your guanciale into slices, lay it on a flat surface, and cut it into smaller strips.

Add a generous amount of freshly cracked pepper to an aluminum pan and toast it over medium heat for one minute.

Add guanciale into the pan and stir, cooking until the guanciale is golden brown.

Remove the guanciale from the pan and place it on a plate covered in paper towels to cool. Set the pan with the rendered fat aside.

Fill a large pot with water and bring it to a boil. Once boiling, add a tablespoon of salt and allow it to dissolve.

Add the mezze maniche pasta (or your pasta of choice) and cook for the amount of time on your packet instructions.

Add black pepper into a small bowl with your pecorino romano and mix it.

Using a mug, take some pasta water out of your pot. Little by little, add the pasta water to the pecorino romano and continue to mix. Stop when you have reached a thick cheese cream.

Remove the pasta from the pot and place it into the aluminum pan with the rendered guanciale fat.

Place the pan over low heat, add a splash of pasta water, and stir. Toss the pasta when well combined.

Next, put the large pot back on the stove, and your pan on top of the pot. The steam from the pasta water will help cook the rest of the way.

Add the cheese cream to the pan and stir until it's fully melted. Gradually add pasta water into the pan to help melt the cheese and thicken the sauce before tossing the pasta.

Add one last splash of pasta water and the guanciale back into the pan and toss again. (Save some guanciale as your garnish).

Plate the pasta and top with extra cheese sauce. Garnish with extra pieces of crispy guanciale and freshly cracked black pepper.