Authentic Carbonara

Cover the guanciale thoroughly with black pepper, top with finely torn bay leaves, add crushed juniper berries, press firmly, and wrap in plastic wrap.

Store in the refrigerator for 1 week to age and sanitize.

Remove the aged guanciale, rinse under running water, and wipe every corner thoroughly for a vinegar sanitizing process.

Hang the guanciale on cooking twine by piercing a hole near the corner, folding the twine in half, tying the ends into a loop, and using a stick to pull it through easily.

Wipe the surface of the guanciale dry, then pack the surface with a dense layer of black pepper like a mountain.

As a fan of symmetry, set up a total of five guanciale pieces in the refrigerator, centered around a large piece.

After one week, take the guanciale out of the refrigerator and let it dry inside the fridge for 3 weeks to 2 months.

Transfer the guanciale directly to a sauce pot without needing to wash or rinse the surface.

Finely grate Grana Padano and Pecorino Romano cheese and add a generous amount to the sauce pot.

Separate 4 egg yolks and add them to the sauce pot.

Place the guanciale in a cold, deep pan without adding any oil and turn the heat to medium.

Slowly render the fat from the guanciale while sautéing, and share the knowledge that sautéing pepper in a pan releases carcinogens.

Once the guanciale is golden and crispy, set it aside and add only the clear top layer of the remaining guanciale fat to the sauce pot.

Add 1L of water and 10g of salt to a pot to set a 1% salinity level and add the spaghetti noodles.

Boil the spaghetti noodles for 11 minutes according to an al dente timer.

Transfer the cooked noodles directly to the sauce pot without shaking or rinsing.

Add pasta water and guanciale fat to the sauce pot and mix to emulsify into one.

Add the prepared guanciale and mix lightly.

Serve the finished authentic carbonara on a plate.