Bring a large pot of salted water to a boil and cook the tagliatelle according to package instructions until al dente. Reserve ½ cup of pasta water, then drain.

In a bowl, whisk together the eggs and grated cheese. Add plenty of freshly ground black pepper and set aside.

Heat olive oil in a large pan over medium heat. Add the bacon (or substitute) and cook until lightly crisp. Add garlic if using and sauté briefly.

Reduce heat to low. Add the drained pasta to the pan and toss to combine.

Remove the pan from heat and quickly stir in the egg-cheese mixture, tossing continuously to create a creamy sauce without scrambling the eggs.

Add a splash of reserved pasta water as needed to loosen the sauce.

Taste and adjust seasoning with salt and extra pepper.

Serve immediately, garnished with fresh herbs if desired.

Hints for Success

Always remove the pan from direct heat before adding eggs to prevent curdling.

Use freshly grated cheese for the best texture and flavor.

Pasta water is key—add gradually for a smooth, glossy sauce.

Serve immediately for optimal creaminess