Chefmnn

1 Fill a pot with water to bring to a boil.
2 Next, slice the guanciale into small strips. Place in a cold pan and cook on medium-low heat until they become crispy. (About 6-8 minutes) Set aside when done on a plate with a paper towel to remove excess oil.
3 While that is cooking, grate the pecorino romano cheese very finely and place in a small bowl.
4 Place the bucatini in the boiling water and follow package instructions to cook until al dente. As it cooks, save about a cup of pasta water for later.
5 Dab the pan used for the guanciale with a paper towel to remove some of the excess oil. Add in the black pepper to toast for a minute.
6 Add in a ladle of pasta water and move the pan back and forth to create a nice base for the sauce.
7 Add in the al dente bucatini and toss the pasta in the pan.
8 Grab the bowl of cheese and add the cooled pasta water (Make sure its temperature is not above 140 degrees Fahrenheit). Slowly pour in small amounts of pasta water and mix to combine. Add in more as needed until the end result looks a bit like dry ricotta cheese.
9 Turn off the heat and add the cheese on top of the pasta. Add about 2 TBSP of pasta water to start. Mix the pasta in the pan to melt the cheese to create the creamy sauce. Add more pasta water as needed and toss to coat the pasta and create the sauce. Add in the guanciale and mix again.
10 Plate it up and add more guanciale on top with freshly grated pecorino romano cheese and enjoy.