CHEF NOTES:• Guanciale is cured pig jowls (cheeks) that often has spices and herbs incorporated. • When making pasta carbonara make sure to only use the egg yolk! • REHEATING PASTA CARBONARA: To reheat this pasta, add ½ to ¾ cup of boiling chicken stock to a bowl along with this pasta and toss until hot. You can return to the stove to further heat. If you want, you can also microwave until hot. • STORING AND FREEZING: Pasta carbonara will store in the refrigerator covered in plastic for up to 2 days, it will not freeze well, and I advise against it.