Thank you!! I’m a Canadian that is currently on vacation in Italy and with an Italian mother in law, and I can vehemently agree with you on the guanciale =/= bacon.
For 2 my understanding is you really want a 2nd yolk added to the first whole egg, it’ll make the whole thing creamier and richer - yellower too…
If you love guanciale or bacon and want to put a lot in your recipe, it’s important to remove some fat after cooking it, before the following step - or the whole thing is way too greasy.
My 2 cents!!
A well up to date windows defender.