Begin by slicing the guanciale into 8 ounces of small strips or cubes and set aside. Grate the 1 cup of pecorino into a bowl and coarsely grind the black peppercorns (about two teaspoons) into the cheese and mix to combine and set aside as well.

In a large pot, bring enough water to a boil and add salt. Once boiling, add 12 ounces of your pasta and cook about a minute or so less than it recommends for al dente. Meanwhile, add the guanciale to a large skillet and set over medium heat. Cook, stirring occasionally, until the fat has rendered and turned translucent.

Pour a little of the pasta water into the bowl with the pecorino and black pepper in and mix until a thick paste forms. Set it aside for now. When the guanciale is nice and crispy, remove from the pan and set aside. Turn the heat down to low but leave the rendered fat in the pan. Reserve some of the pasta water in a glass measuring cup, or coffee mug, then transfer the pasta into the pan with the fat drippings. Stir and toss to combine thoroughly.

Turn off the heat and add the pecorino and black pepper paste, and some of the reserved pasta water into the pan. Immediately begin stirring and tossing until the pecorino has melted into a velvety sauce and coats all the pasta. Add more of the pasta water if necessary. Add the reserved guanciale and mix with the sauced pasta.

Once fully mixed and the sauce is creamy, immediately plate and serve. Garnish with some grated pecorino and coarse black pepper.