And you are here why?

The key here is fat. Pork fat. Guanciale  fat, but in a pinch, bacon fat will work just as well. Ok, the second  key is preparation. Read the recipe, and get everything set up before  you get started. This is one of those recipes where, when all the pieces come together it's magic, but ... "when all the pieces come together" is carrying a lot  of water here 😔.  It's really like riding a bike, once you figure it out, it's obvious , but till then, oh so many falls... Anyhow, here we go - this recipe serves 2-4 people depending on how much you eat 😜 Get your pasta-water started. About half the amount of water that you'd normally use, along with a hefty dose of salt.  You're reducing the water, because you'll be using some of the - starchy starchy! - water later! Dice up 6 strips of bacon (or an equivalent amount of guanciale ), and place in a pan. Cook on medium till all the fat has rendered, and the bacon is crisp and brown. Do not eat the ...