Cost Breakdown

Critical Success Points

• • Sauté guanciale without added oil to render authentic fat
• • Combine egg yolk mixture off the heat to avoid scrambling
• • Use pasta water to achieve a smooth, emulsified sauce

Safety Warnings

• • Handle the hot skillet and boiling water with care to avoid burns
• • Use a sharp knife when cutting guanciale; keep fingers tucked
• • Raw egg yolks are used; ensure they are fresh and the residual heat cooks them sufficiently