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Here's a classic recipe for pasta alla carbonara:

Ingredients:

350g of pasta (spaghetti or rigatoni)
150g of pancetta or smoked guanciale, diced
3 eggs
70g of grated pecorino romano cheese
Freshly ground black pepper
Salt to taste
Instructions:

Bring a pot of lightly salted water to a boil and cook the pasta according to the package instructions until al dente.
While the pasta is cooking, in a large non-stick skillet, cook the pancetta or guanciale over medium-low heat until crispy and it releases its fat, about 5-7 minutes. Drain excess fat if necessary.
In a medium bowl, whisk the eggs with the grated pecorino romano cheese and a generous amount of freshly ground black pepper.
When the pasta is cooked, drain it and transfer it directly to the skillet with the pancetta or guanciale, making sure not to fully drain the pasta water. Mix well to combine the ingredients.
Remove the skillet from the heat and immediately add the egg and cheese mixture to the pasta, stirring vigorously to evenly distribute the mixture and create a creamy sauce.
If needed, add a little pasta cooking water to loosen the sauce and achieve the desired consistency.
Serve the pasta alla carbonara immediately, garnished with a generous sprinkle of freshly ground black pepper and, if desired, a little extra grated pecorino romano cheese.
Enjoy your creamy and flavorful pasta alla carbonara!
This recipe yields 4 servings. Enjoy your meal!