Cut some good slices from the guanciale, trim off the tough bottom skin, and cut into strips.

Sauté the strips in a skillet over gentle heat until the guanciale has rendered quite a bit (but not all) of its fat and has lightly browned.

Meanwhile, bring a large pot of water to a boil. Add a good pinch of salt and then your pasta. Cook until al dente.

Drain and add the pasta to the skillet, along with a ladleful of the pasta water. Sauté the pasta in the skillet for a minute or two, until the pasta water has reduced into a kind of creamy sauce.

Turn off the heat and add the pecorino cheese and a generous grinding of black pepper. Mix everything together vigorously until the cheese has completely melted into the sauce. (This operation is much like making a cacio e pepe, and our tips for that dish apply equally here.)

Serve immediately, with more grated cheese and freshly ground pepper on top.