Recipe: Carbonara sauce

1 Cook your tagliatelles al dente. While they cook, in a pan with no added fat, sauté the pancetta strips, then drain them on paper towels.

2 Whisk together 4 egg yolks with 1.25 cups (30 cl) of heavy cream and 2 turns of freshly ground pepper.

3 Drain your pasta and transfer it to a hot pot, pour the egg and cream mixture over it, stir well, then add the pecorino and finally the pancetta.

4 Serve right away.

Of course, if you grate a bit of fresh white truffle over it, your taste buds will catch a glimpse of what paradise should taste like.

Pancetta: you can replace it with guanciale, bacon, or even cured beef from the Grisons.

Pecorino: this cheese is made from sheep's milk. You could try grating some cheese from the Pyrenees instead.