Spaghetti alla Gricia
Bring a large pot of salted water to a boil. Cook spaghetti 2 minutes less than package directions; reserve 300 ml pasta water before draining.
Meanwhile, cook guanciale in a cold wide skillet over medium heat until the fat renders and edges crisp, about 8 minutes. Add cracked black pepper and toast 30 seconds.
Add drained pasta to the skillet with 120 ml reserved pasta water. Toss vigorously over medium-low heat until the liquid emulsifies into a glossy sauce.
Remove from heat, add Pecorino Romano in two additions, tossing and adding pasta water as needed to achieve a creamy coating. Serve immediately.