Put the pot with water and salt for the pasta to boil, because the rest is prepared very quickly

Cut the guanciale into strips about one cm thick

Heat the pan and put the guanciale directly in it, (without oil)

Fry the guanciale over medium heat until golden brown

Boil the pasta for a little more than half its cooking time

Add the pasta to the pan together with a couple of ladles of cooking water and sauté everything together for about 4 minutes, until the pasta is al dente . Be careful, the pasta must not get dry, if necessary add a little more pasta cooking water, so that, when the pecorino is added, a little cream is formed that is not too thick

Turn off the heat, add the grated Pecorino Romano and black pepper to taste and stir

Serve with a splash of extra virgin olive oil on top