Cousin carbonara which is elevated with egg yolks and finally for lunch today, treciana made with guanciale , fatty pork s cheek. the guanciale is a base for a lot of different dishes in rome. we would usually use pancetta but the taste is totally different. no, no. terrible, yes? [ speaking foreign language ] [ speaking foreign language ] [ speaking foreign language ] [ speaking foreign language ] cacio e pepe, [ speaking