Cooking Tips from the Video
Use Guanciale (cured pork cheek) for authentic flavor, or Pancetta as an alternative
Pecorino Romano is more classic than Parmesan for Carbonara
Add only a tiny amount of salt to pasta water since cheese and Guanciale are already salty
Start with a cold pan to render the fat from the Guanciale properly
The creamy sauce comes from emulsifying the cooking water with fat, not from adding cream
Use freshly cracked black pepper and sieve out the outer skins for a hotter flavor
Turn off the heat before adding the egg mixture to prevent scrambling
