Pasta alla Gricia

Cook Pete's Spaghetti until al dente in salted boiling water. Reserve some pasta water before draining.

Saute diced guanciale in olive oil until crispy and golden brown.

Toss the pasta with guanciale, coating it evenly.

Stir in grated Pecorino Romano cheese and sprinkle black pepper over the pasta.

Adjust salt if needed, and add a splash of reserved pasta water for a creamy sauce.

Garnish with chopped fresh parsley or chives, if desired.