Pasta alla Gricia

In a dry skillet over low heat, lightly toast the black peppercorns until fragrant.

Transfer the toasted peppercorns to a mortar and pestle and coarsely crush them.

Slice the guanciale into small strips (lardons).

Add the guanciale to the skillet and cook over medium heat until the fat is rendered and the pieces are crispy. Remove the crispy guanciale with a slotted spoon, reserving the rendered fat in the pan.

In a large bowl, place the 2 cups of finely grated Pecorino cheese.

In a separate pot, bring 6 cups of cold water to a boil. Add salt.

Add the pasta to the boiling water and cook until al dente.

Halfway through cooking the pasta, ladle some of the starchy pasta water into the bowl with the Pecorino cheese and whisk to create a smooth paste.

Add some of the crushed black pepper to the skillet with the reserved guanciale fat.

Using a spider strainer, transfer the al dente pasta directly into the skillet with the guanciale fat.

Finish cooking the pasta in the skillet for 2-3 minutes over low heat, adding more starchy pasta water as needed to create a sauce.

Once the liquid has thickened, remove the pan from the heat and add the Pecorino cheese paste.

Stir vigorously to combine, moving the pan on and off the heat to control the temperature and create a creamy sauce.

Stir in most of the crispy guanciale.

Plate the pasta and garnish with the remaining crispy guanciale, more grated Pecorino, and a final sprinkle of crushed black pepper.