Cook pasta and keep some water.

Gently fry guanciale in olive oil until fat has rendered.

Add a splash of pasta water.

Add the pasta, turn up the heat, and toss to coat the pasta completely in the rendered fat.

Mix in a splash or two of the reserved pasta water to give it a glossy shine.

Remove from the heat, add some black pepper and the Pecorino Romano.

Toss again to evenly coat and serve straight away.