Classic Linguine Carbonara

Bring salted water to a boil and cook linguine according to package instructions.

Reserve about 330 ml of pasta water before draining the linguine.

In a bowl, whisk eggs with grated pecorino and Parmigiano. Add a generous amount of black pepper.

Place guanciale in a pan over low heat. Cook slowly until fat renders and edges turn crispy.

No additional oil is needed, as the guanciale releases a lot of oil.

Add drained pasta to the pan with guanciale and toss to coat in the rendered fat.

Remove the pan from heat and let it cool slightly. Then, add the egg and cheese mixture, stirring quickly to combine.

Gradually add reserved pasta water while mixing until the sauce becomes smooth and creamy.

Finish with extra grated Parmigiano and freshly ground black pepper.