Carbonara pasta

Ingredients:

- 320 g of tagliatelle

- 150 g of guanciale (or pancetta), diced

- 3 whole eggs

- 75 g of grated pecorino romano cheese

- Freshly ground black pepper, to taste

- Salt, to taste

Instructions:

1. In a large pot, bring plenty of salted water to a boil and cook the tagliatelle until al dente, following the instructions on the package.

2. Meanwhile, in a non-stick skillet, cook the guanciale (or pancetta) over medium-low heat until crispy and golden. No need to add oil, as the guanciale will release its fat during cooking.

3. In a bowl, whisk together the whole eggs with the grated pecorino romano cheese and a generous amount of freshly ground black pepper.

4. When the tagliatelle is ready, drain it and transfer it to the skillet with the guanciale, making sure to keep some cooking water in the pot.

5. Remove the skillet from the heat and quickly add the egg and cheese mixture to the tagliatelle, stirring rapidly to evenly distribute the seasoning. If the pasta seems too dry, add some of the reserved cooking water to achieve a creamy consistency.

6. Serve immediately, garnishing with additional grated pecorino romano cheese and a generous sprinkle of freshly ground black pepper.

7. Enjoy your authentic tagliatelle carbonara! Buon appetito!