Step 1

Bring a large pot, about 6 quarts, of salted water to a boil. Add the pasta and cook for 8 to 10 minutes or until al dente. When the pasta is done, reserve 1 cup of the water, then drain.

Step 2

While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the guanciale and sauté until it's crispy, browned, and the fat has rendered, 10 to 12 minutes.

Step 3

Add the reserved 1 cup of pasta water to the skillet and bring to a simmer. Add the pasta and the 1/2 cup of grated cheese, tossing to combine. Continue to toss and stir the pasta until the sauce is thick and creamy, about 2 to 3 minutes. Season liberally with black pepper.

Step 4

Serve immediately, with remaining grated cheese.