Ingredients for the recipe:

• 300g of guanciale (or pancetta/bacon)
• 150g of Parmesan or Pecorino cheese
• 4g of crushed black pepper from Costa Rica Terre Exotique
• 400g of Kamut tagliatelle, Monograno Felicetti
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Methods:

1. Boil water with a generous pinch of salt, then add the tagliatelle and cook for the time indicated on the package.
2. Cut the guanciale into cubes and place them in a pan over medium heat, stirring occasionally. A few minutes later, add the black pepper from Costa Rica. Meanwhile, grate the Parmesan.
3. Once the guanciale cubes are golden, add a ladle of pasta cooking water. When the pasta is cooked, using tongs, transfer them to the pan with the guanciale. Add 1 ladle of pasta cooking water, stir, and let it reduce for a few minutes.
4. Turn off the heat, then add the Parmesan, stir, and serve!
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