Alla Gricia (Parmigiano Reggiano Version)

My cold water pasta method:

Cover 8 oz pasta with 24 oz cold water in a sauté pan. Season with salt. Bring to a boil and cook until al dente. Reserve the starchy pasta water.

Alla Gricia:

Render the 4 oz diced guanciale until crisp. Add the cooked pasta, fresh cracked black pepper, and enough reserved pasta water to create a silky sauce. Finish by tossing everything inside a wheel of Parmigiano Reggiano (if available) or in a large bowl with the 1 cup of freshly shaved Parmigiano Reggiano. Serve immediately.