First, boil a pan of lightly salted water.
In a bowl, beat the eggs with salt, pepper and pecorino.

When the water boils, lower the pasta.
Meanwhile, clean the truffle from any earthy residues with a brush and cut it into thin slices (if you have difficulty you can use a vegetable peeler).

Drain the pasta al dente (keep a little of the cooking water), put it back into the pot, add the eggs (and a little cooking water, if needed) and mix well so that the eggs are partially cooked with the heat of the pot.

The carbonara with truffles is ready: serve, decorate with the slices of truffle and serve immediately.

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