1 cup grated Pecorino Romano, plus more for garnish
½ teaspoon freshly ground pepper
Directions
Bring a large pot of water to a rolling boil over high heat. Season the water with 1 teaspoon salt. Add the spaghetti and cook until al dente, 7-8 minutes. Drain, reserving 1 cup of the pasta water.
Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the guanciale cubes and cook, turning often, until golden brown, 10-12 minutes.
Add ½ cup white wine and cook until slightly reduced, about 2 minutes. Pour in the reserved pasta water and bring it to a simmer.
Add the cooked pasta, 1 cup grated Pecorino Romano, and ½ teaspoon black pepper, and toss to coat. Cook, stirring vigorously, until a thick sauce forms, 2-3 minutes more. Season with salt and pepper.
Divide the pasta between plates and garnish with more grated cheese before serving.