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1
Bring a large pot of water to a rolling boil. Salt it well. Cook the pasta to two minutes short of the packet's stated time — it must be noticeably firm at the centre, as it will finish cooking in the sauce. Reserve at least 200 ml of the starchy cooking water before draining.
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2
Place the guanciale strips in a cold, wide pan and set over a medium-low flame. Render slowly, turning occasionally, until all the fat has liquefied completely and the lean portions are golden and crisp at the edges. The fat in the pan should be fully liquid and clear, not white or cloudy. Remove the pan from the heat.
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3
This is where the dish lives or dies. With the pan entirely off the heat, add a generous splash — approximately 60–80 ml — of the reserved pasta water to the rendered guanciale fat and stir to combine. Add the drained pasta and toss to coat. Then add the finely grated Pecorino Romano in three or four separate additions, tossing the pasta constantly between each. Add further pasta water, a little at a time, to maintain a loose, fluid consistency. The sauce must coat each piece of pasta in a pale, creamy film without any visible graininess or separation.
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4
Add the freshly cracked black pepper and toss once more to distribute evenly. Serve immediately on warmed plates. The sauce should still be fluid enough to settle slightly when plated — not stiff, not pooled, but a loose cream clinging to the pasta.