Carbonara With Tagliatelle

Crispy guanciale folded into an emulsion of egg yolks, Parmigiano and Pecorino Romano, finished with mountains of cracked black pepper.

<h3>The Sauce</h3>

<p>Crispy guanciale folded into an emulsion of egg yolks, Parmigiano and Pecorino Romano, finished with mountains of cracked black pepper.</p>

<h3>The Pasta</h3>

<p>Boil 3–4 minutes…</p>

<h3>Ingredients</h3>

<p>Boil 3–4 minutes…</p>

<h3>How to Cook</h3>

<p>Boil 3–4 minutes…</p>

<ul>…</ul>