Been seeing a lot of Carbonara. How about some alla Grecia?

Used only the standard ingredients: Guanciale and Pecorino Romano. The pasta was dry, imported Bucatini, cooked using the absolute minimal water for maximum starchiness. Toasted whole peppercorns in a dry pan, then ground them using mortar and pestle. Cooked the Guanciale in an air fryer. Poured the fat into the pan and bloomed the ground pepper in the fat and deglazed with vino bianco. Let the pan cool a bit, add the very-finely grated cheese, the very starchy pasta water, and mix well before adding the cooked pasta. It was good. Who needs eggs? Not me.