Pasta alla Gricia -- Roman Pasta with Cheese and Guanciale

The third Roman pasta covered here is an amazing dish though it can be tricky for beginners. Vigorously stirring the pasta, pasta water, fat, and cheese is vitally important here as is making sure that it is not too hot.
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Recipe (serves 2):
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160g spaghetti (can use rigatoni or bucatini)
Water an salt for cooking
30 g Pecorino Romano cheese, grated (about 1/4 cup)
120g guanciale, cut into small lardon-like pieces
Black Pepper
Cook pasta until extremely al dente (has just lost the crunch and is still extremely chewy). At the same time render the fat from the guanciale and set aside, removing the pan from the heat).
Move the pasta into the guanciale fat with tongs and add a ladle of pasta water. Let sit off the heat for 30 seconds or so and then add the cheese. Stir vigorously or shake, adding more pasta water if needed. Let the pasta absorb the water until the sauce is at the desired consistency. Serve and top with the guanciale, more cheese, and black pepper.

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