Ingredients (for 4 people)

• 320 g Linguine 100% Cappelli

• 150 g spicy Calabrian guanciale

• 4 fresh eggs (or 3 yolks + 1 whole egg for a silkier sauce)

• 100 g grated Pecorino Romano DOP

• Freshly ground black pepper, to taste

• Salt, to taste

Preparation

1. Cut the guanciale into strips and sauté slowly in a pan without adding oil until the fat melts and turns golden and crispy.

2. Bring a large pot of salted water to a boil and cook the linguine until 1 minute before the end of the suggested cooking time.

3. In a bowl, whisk the eggs with Pecorino Romano and plenty of freshly ground black pepper until you obtain a smooth, creamy mixture.

4. Drain the pasta al dente, keeping aside a ladle of the cooking water.

5. Add the linguine to the pan with the guanciale, remove from heat, and pour in the egg and cheese mixture.

6. Toss quickly, adding a little cooking water if needed, until the sauce becomes creamy and glossy.

7. Serve immediately, with extra Pecorino and freshly ground pepper on top.