Finely grate <quantity>70<unit>g</unit></quantity> of pecorino cheese

Crack <quantity>1</quantity> egg to a bowl and add <quantity>2</quantity> egg yolks. Mix it to combine

Add the grated pecorino cheese to egg mixture. Mix until you obtain a paste and reserve in the refrigerator

Fill a pan with water and add salt to taste. Bring it to a boil over high heat

Place <quantity>200<unit>g</unit></quantity> of small diced guanciale on a warm skillet over medium heat. Cook until it releases the fat and turns golden brown. Discard or save the fat for other preparations

Cook <quantity>150<unit>g</unit></quantity> of tagliatelle in the boiling water for about 6m until al dente, according to the manufacturer’s instructions

Separate <quantity>2<unit>cups</unit></quantity> of the pasta’s cooking liquid

Place the guanciale on a clean skillet over medium heat and add <quantity>1<unit>ladle</unit></quantity> Of the cooking liquid. Cook until the liquid is reduced by half

Drain the pasta

Turn the heat down to low and add the egg and cheese mixture. Stir constantly to combine everything into a creamy mixture. If necessary, remove from heat to prevent the eggs from cooking

Turn off the heat and add the cooked pasta. Mix until everything is combined and creamy

Plate the pasta, dividing it into <quantity>2</quantity> dishes. Pour some of the sauce over the pasta. The tagliatelle alla carbonara is ready

Grab a glass of your favorite red wine and enjoy!