Preparation
Chop the guanciale into chunky bite-size pieces. Heat a frying pan over a medium heat and fry the guanciale for 10 minutes, until it has released its fat and is turning crispy.
Meanwhile, bring a pan of salted water to the boil and cook the pasta until just al dente. Transfer two ladlefuls of the pasta cooking water into the pan with the guanciale and bring to a simmer. Simmer until reduced by half, then drain the pasta, reserving the water, and add to the pan, stirring well to coat.
Add two-thirds of the pecorino to the pasta for creaminess and the pepper for kick, stirring continuously until it melts to a silky sauce, adding more pasta water if necessary. Serve, scattered with the remaining pecorino.
Like an egg-free version of a carbonara, this classic pasta dish, hailing from the Lazio region of Italy, is packed with flavour and on the table in less than 15 minutes.