1. Toast freshly ground pepper for 30 to 60 seconds in an iron saucepan on low heat. Set aside on a small plate and wash the pan afterward. 
2. Put the pan back on the stove, leaving a very thin layer of water on it. 
3. When the water starts boiling, add the guanciale. The hot water will make its pores close, causing all the sweet juices to be seared in. 
4. Cook guanciale on medium-low heat, gently cuddling it with a rubber spatula or a wooden spoon. Keep cooking until the fat melts and the meat on the edges of the strips becomes golden brown. 
5. Drain the guanciale strips with a slotted spoon and put aside on a plate covered with a couple paper towels.
6. Take half the fat out of the pan, and put it into a small bowl. Then throw away half of it, and mix the rest with some pecorino cheese to create a smooth cream. 
7. Deglaze the remaining fat in the saucepan with white wine, turn the heat to high, and let the alcohol evaporate. 
8. In the meantime, bring a large pot of water to a boil, salt it, and add the pasta.
9. This time, you don’t have to cook the pasta accordingly with the package instructions. Drain the pasta 3-4 minutes before the time reported WITHOUT tossing away the boiling water, then add it to the saucepan with the fat. This way, it will absorb the flavors of guanciale. 
10. Add a couple of ladles of cooking water to keep cooking until al dente. The starch in the pasta water will create an emulsion with the fat of the guanciale, making your dish creamier. Add more if necessary until the pasta is ready, but don’t overdo it.
11. When the pasta is ready, add the guanciale and half of the grated pecorino cheese.
12. Toss the pasta, or mix it very well if you don’t feel comfortable doing it. 
13. Add the rest of the pecorino, leaving out only a small part for plating. Add the fat and cheese mix that you made before. 

Toss again, serve, and enjoy. Buon appetito!