Pasta alla gricia w/ 3-cheese garlic bread

Tonight was my first time making pasta alla gricia. I used high quality spaghetti made in Italy, using bronze die and dried slowly. I also used pecorino Romano and high quality guanciale, which I got at an international market near Cincinnati, and fresh cracked black pepper. I rendered the guanciale until I got all that delicious fat and set the guanciale aside. I added several cracks of black pepper and started adding pasta water. About a minute before the pasta was done, I added the spaghetti to the fat and pepper. I tossed it together while adding more water and pecorino. Once I got it creamy, I added the guanciale and tossed it all together. I added a little more pecorino to finish. This was so damn good! I'll definitely make it again.