1In a 8-to 12- quart pot, bring 6 quarts of salted water to a rolling boil.
2Meanwhile, in a large skillet over medium-high heat, heat the olive oil. Then add the guanciale and cook until rendered, about 5 minutes.
3Lower the heat to medium and add the garlic. Cook for 6 minutes more, making sure that the meat does not get too crunchy and the garlic doesn’t burn (if you see that the guanciale is browning too fast, remove it from the pan, finish the garlic and then add it again to the sauce).
4Add the pasta to the boiling pot of water and use a wooden fork to stir the pasta so it won’t stick together. Cook about 6 minutes.
5Add the peas after the 6 minutes and cook until the peas are bright green, about 2 more minutes. Drain the peas and pasta and add to the guanciale sauce. Saute for another minute or two.
6Add the Pecorino and toss for 1 minute. Drizzle with the extra-virgin olive oil and some pepper before serving.