Heat a non-stick pan and add the guanciale cut into thin sticks. Cook until the fat is melted and the sticks get crispy.
Cook the pasta al dente, sautè in the pan with the guanciale for 1 minute, then turn off the heat.
Add the ricotta and two tablespoons of cooking water. Mix well until creamy.
Add a generous pinch of freshly ground black pepper, and some finely cut rosemary and thyme to taste.