Ingredients:

400g spaghetti or any pasta of your choice
100g guanciale or pancetta, diced (authentic recipes use guanciale, but pancetta is a common substitute)
3 large eggs, at room temperature
100g grated Pecorino Romano cheese
Freshly ground black pepper
Salt, for the pasta water
Instructions:

Bring a large pot of salted water to a boil. Add the 400g of pasta and cook it according to the package instructions until al dente.

While the pasta is cooking, in a separate bowl, whisk together the 3 large eggs, 100g grated Pecorino Romano cheese, and a generous amount of freshly ground black pepper. Set the mixture aside.

In a large skillet or frying pan, cook the 100g of guanciale or pancetta over medium heat until it becomes crispy and the fat is rendered. There's no need to add extra oil to the pan, as the fat from the meat will be the base of the sauce.

Once the pasta is cooked, drain it, reserving about 1/2 cup (approximately 120ml) of pasta water.

Immediately add the hot, drained pasta to the skillet with the guanciale or pancetta. Toss everything together, allowing the pasta to absorb some of the rendered fat.

Turn off the heat and quickly pour the egg and cheese mixture over the pasta. Toss the pasta thoroughly, making sure the sauce evenly coats all the strands. The residual heat from the pasta will cook the eggs, creating a creamy and velvety sauce without scrambling them.

If the sauce seems too thick, you can add a bit of the reserved pasta water gradually to achieve your desired consistency. The starchy pasta water will help emulsify the sauce and make it even creamier.

Serve the traditional Pasta Carbonara immediately, garnishing with extra grated Pecorino Romano cheese and black pepper on top.

Enjoy this authentic and delicious Italian dish! Remember to savor it while it's still warm for the best experience. Buon appetito!