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Add the guanciale or pancetta to a cold pan and turn the heat on to cook through.
Crack the black pepper into the rendered fat and let it bloom a little bit.
Add the pastina to the pan and toast.
Pour in the chicken broth and season with a pinch of salt.
Bring to a simmer and let cook for about 10 to 12 minutes, stirring frequently, until the pastina is tender.
Add in half of the Pecorino Romano cheese and stir vigorously.
Add in the remaining Pecorino Romano cheese.
Add the cooked guanciale and stir.
Season with salt and pepper to taste.