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Add the freshly cooked pasta directly into the pan with the guanciale and its rendered fat, off the heat to prevent scrambling the eggs. Immediately pour in the egg mixture, tossing vigorously. Incorporate small amounts of hot pasta water gradually, stirring constantly, to cook the eggs gently and emulsify the sauce into a velvety consistency. Avoid direct heat to prevent curdling; aim for a glossy, thick sauce that clings beautifully to each strand of pasta.
Plating and Final Touches
Plate the pasta promptly, topping it with the prepared 'pan cortado' for crunch and a light dusting of parsley and freshly cracked black pepper. The crispy breadcrumbs add texture and flavor complexity, balancing the richness of the sauce and guanciale.