Cost Breakdown

Critical Success Points

• • Do not break the pasta; keep it whole
• • Render guanciale slowly in a cold pan to extract maximum fat
• • Reserve and use starchy pasta water for emulsification
• • Combine egg‑cheese mixture with pasta off the heat and toss quickly to avoid curdling

Safety Warnings

• • Handle hot pasta water with care to avoid burns
• • Render guanciale over medium‑low heat to prevent splattering hot fat
• • Egg yolks are cooked by residual heat; ensure the pan is off the burner to avoid raw egg consumption