Cost Breakdown

Critical Success Points

• • Render guanciale until crisp and fat is fully released.
• • Emulsify pasta with rendered fat and reserved pasta water before adding eggs.
• • Add the egg‑cheese mixture off the heat and stir continuously to avoid scrambling.

Safety Warnings

• • Rendered guanciale fat is extremely hot; keep a splatter guard nearby.
• • Do not let the egg mixture sit on direct heat; it will curdle.