The guanciale goes in to the pan, and this pan is getting hot.

烟肉入锅，煎锅慢慢加热。

Put a tiny amount of salt in this water because the cheese and the guanciale is salty.

在水中加少许盐，因为我们的芝士和烟肉已经有咸味了。

And I'll make the carbonara with some really nice orangey yolked eggs and some guanciale and a whole bunch of freshly grated Romano cheese.

我会做意大利干酪加一些非常美味的橙色蛋黄和一些猪内脏，还有一大堆现磨的罗马诺奶酪。

I'm gonna remove the skin and I'm gonna take a nice centimeter slice of the guanciale, roughly chop this to about half centimeter chunks.

切去外皮，将烟肉切成约1厘米厚度，粗略剁成0。5厘米见方的烟肉块。

From chefs, from nonnas, it's about quality ingredients, the guanciale, the pecorino romano, quality eggs, the pepper — the technique of the pepper, a good pasta, and then the sensitivity of cooking it right.

从意大利大厨和意大利祖母那里偷师而来，高品质的食材，意式烟肉，意大利绵羊干酪，高品质的鸡蛋，黑胡椒——以及研磨黑胡椒的技巧，还有优质的意面，以及对于烹饪的敏感度。