Cooking tagliatelle 300 g tagliatelle 2000 g Water Sauce 4 Egg yolks 250 g Pancetta* 90 g Parmigiano-Reggiano, or Pecorino Black pepper 1 tsp Carbonara Sauce *Guanciale is an Italian cured meat product prepared from pork jowl or cheeks. Bacon is often used as a substitute. Beat the egg yolks and add grated cheese gradually and ground black pepper. Meanwhile, in a hot pan cook pancetta until browned and crisp. Save half of the pancetta for garnishing. Turn heat back on pan where pancetta is been