My favorite dish is probably a classic spaghetti carbonara. Here's how to make it:

Ingredients:

• 350g spaghetti
• 150g pancetta or guanciale, diced
• 3 large eggs
• 50g grated pecorino romano cheese
• 50g grated Parmigiano-Reggiano cheese
• Freshly ground black pepper
• Salt (for boiling pasta)
• Olive oil (optional)

Instructions:

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente.

2. While the spaghetti is cooking, heat a large skillet over medium heat. Add a drizzle of olive oil if needed, then add the diced pancetta or guanciale. Cook until the pancetta is crispy and golden brown, about 5-7 minutes. Remove the skillet from the heat and set aside.

3. In a bowl, whisk together the eggs, grated pecorino romano cheese, and grated Parmigiano-Reggiano cheese until well combined. Season with freshly ground black pepper to taste.

4. Once the spaghetti is cooked, reserve about 1/2 cup of the pasta cooking water, then drain the spaghetti and immediately add it to the skillet with the crispy pancetta. Toss the spaghetti with the pancetta over low heat for about 1 minute to allow the flavors to meld.

5. Remove the skillet from the heat and quickly pour the egg and cheese mixture over the spaghetti, tossing continuously to coat the pasta evenly. The heat from the pasta will gently cook the eggs, creating a creamy sauce. If the sauce seems too thick, gradually add some of the reserved pasta cooking water until it reaches your desired consistency.

6. Serve the spaghetti carbonara immediately, garnished with additional grated cheese and black pepper if desired. Enjoy your delicious meal!