eggs: one yolk per 100g or pasta + 1extra
black pepper: if wanted
1 - cut the guanciale in cubes with a good proportion of fat/meat, you need the fat, you want the meat.
2 - warm up a pan, don't put oil, or if you do put the minimum you can possibly think of, it's not needed. Once the pan is warm but not super hot, chuck the guanciale in and let it fry in it's own fat, it'll slowly be more oily than the pavement under a broken car, hence why we won't need any extra oil. Keep the fire low, this will need to be cooking throughout the whole process, so you don't want to burn it, guanciale is expensive.
3 - While the guanciale fries, break the eggs and divide the yolks, make sure to keep the white, you can make some tasty merengues for dessert.
4 - Add pecorino to the eggs and mix eggs and pecorino with a fork or whip until you get a cream out of it. This is the real secret of the creaminess of carbonara
5 - Put a pan for pasta on the fire and boil some water. Wait for it to be fully boiling.
6 - Add salt to the water (don't exaggerate, pecorino is super salty) and Chuck your bucatini in. Whatever the package regarding cooking time is wrong, always substract a couple of minutes to it (Pro tip: wait 4/5 minutes and start tasting your pasta every minute from there on). Halfway through pasta cooking, get a spoon of the water it's cooking into and throw it in the eggs/pecorino mixture. This will salt it, kill bacteria, and add pasta's amid to it.
7 - Get a nice colander and rinse your bucatini, throw some cold water in the pan, not too much, try to still keep the pan fairly warm, throw your bucatini back in.
8 - Chuck both egg mixture and guanciale in this pan and start the famous "mentecatura", get a fork and a spoon and move the pasta around in circles. Get it as creamy as it needs to be, because there's no egg white it'll be much easier to not get it chunky, however it does happen, so just keep stirring it, you'll be fine.
9 - Plate it and you are one of those people, go ahead and put some black pepper in, I like my carbonara with nothing else
10 - Feel proud, for the first time you've achieved the actual real Carbonara Romana.
1 - in certain part of Italy we like to experiment and add very thin cutted onions to the guanciale, not too much, and they need to melt with it, it's a flavour thing
2 - STAY AWAY FROM CREAMS
3 - Judgement, don't take it bad, you were actually quite close to the original thing, but I still have to find a non Italian person who does this right lol