Gricia, Spaghetti alla Gricia

Bring at least 5 quarts of water to a boil in a large pot.
In the meanwhile, roughly chop the guanciale. Heat the oil in a very large, high-sided frying pan over medium heat. Add the red pepper and the meat and sauté, stirring until the meat is crisp, about 1 minute. Remove the frying pan from the heat.
Add about 2 tablespoon of salt to the boiling water. Drop in the pasta, stir and cover the pot. When the water returns to a boil, remove the lid. Cook, uncovered, until the pasta is barely al dente, about 1 minute less than the suggested cooking time on the package.
Return the frying pan to medium heat. Drain the pasta and toss it in. Sauté for about 30 seconds, tossing, stirring and scraping. Turn off the heat, stir in 6 heaping tablespoons of the cheese, a generous sprinkle of fresh ground pepper, and let the pasta sit for 30 seconds.
Serve the pasta in bowls, passing the remaining grated cheese on the side.

Suggested wine: a red one, Cesanese del Piglio