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The heart of authentic carbonara lies in guanciale—a cured pork jowl that imparts a rich, silky fat and complex flavor unique to the dish. Slice it into lardon-sized strips, and start cooking in a cold pan. This slow evolution allows the fat to melt gently, producing translucent, flavorful oil and crispy morsels of meat.
Patience during this process—about ten minutes—ensures the fat renders fully without rushing, resulting in a luxurious base for the sauce. Once the guanciale is rendered and golden, turn off the heat and prepare for the final assembly.