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Bring a large pan of water to the boil, salt generously, add the pasta, stir, then cook until al dente (typically 2 minutes less than the packet instructions).
While the pasta cooks, add the oil and guanciale to a large frying pan and put on a medium heat.
Fry gently, until the fat has rendered and the guanciale pieces are starting to turn golden.
Add a ladle of your pasta water to the pan of guanciale, turn the heat down and let it bubble away until the pasta is ready.
Once the pasta is ready, drain, reserving some of the pasta water. Add the pasta to the frying pan along with two-thirds of the cheese and toss well.
Continue adding splashes of the reserved pasta water and tossing everything together until you have a glossy sauce.
Remove from the heat, top with the remaining cheese and a healthy grind of black pepper, then serve immediately. Buon appetito!