Instructions

1. Begin by heating a large pan over medium heat. Add the diced guanciale and cook until it turns crispy and has released its rich fat. This should take around 7-10 minutes.
2. Using a slotted spoon, remove the crispy guanciale, leaving the fat behind in the pan for flavoring.
3. Pour the white wine into the pan with the guanciale fat and let it simmer for a few minutes until it reduces, absorbing the savory pork flavor.
4. While the wine is reducing, cook the spaghetti in a large pot of boiling salted water until it is al dente, following the package instructions.
5. Drain the spaghetti, but remember to reserve some of the starchy pasta water for later.
6. Transfer the spaghetti to the pan with the reduced wine. Toss well to ensure that every strand of pasta is coated with the wine reduction.
7. Return the cooked guanciale to the pan and add a bit of the reserved pasta water if needed to help the sauce cling to the pasta. Toss until well combined.
8. Take the pan off the heat and sprinkle in the grated pecorino cheese. Toss the pasta until the cheese is melted, creating a creamy coating.
9. Season the pasta with salt and freshly ground black pepper to your taste, then serve immediately for the best flavor and texture.