Bring the eggs to room temperature.

Thinly slice the guanciale into thin strips or squares.

Bring a large pot of salted water to a boil and add your bucatini. Set a timer to ensure you cook the pasta until only al dente; follow the package directions for the time.

While the pasta cooks, prepare the traditional carbonara sauce.

Separate the yolks from the egg whites.

Combine the egg yolks, grated cheese, and freshly ground black pepper in a bowl and set aside.

Add the guanciale to a cold large skillet. The pan must be cold, as while it warms up, the fat renders and fries the meaty part until perfectly crisp. If you use guanciale, you will NOT require more fats or oils.

Warm up the pan on medium-low heat until the outer part of the guanciale is crisp while the inside is warm and juicy. (5 minutes approximately, adjust accordingly)

Remove the crispy guanciale bits from the pan and set them aside, leaving the fat in the pan.

Take a cup of pasta cooking water and set it aside for a minute or two.

Mix about three tablespoons of the hot pasta water with the egg mixture until you achieve a rich, creamy sauce. That is your carbonara sauce!

When the pasta is one minute from being ready, reheat the fat from the cured pork cheek (guanciale) in the skillet if it has gone cold, and remove it from the flame.

From now on, every step is done off the heat.

Drain the bucatini pasta and add it to the frying pan, quickly mixing the pasta with the guanciale's fat.

As soon as this is done [it shouldn't take more than 10-15 seconds], add the carbonara sauce to the pan and mix well.

Within seconds, the hot noodles will start thickening the sauce.

Serve immediately with a little more cheese on top, and enjoy!