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Ingredients
US|METRIC
2 SERVINGS
- 1 lb. spaghetti
- 1/2 lb. pancetta (sliced 1/4 “ thick at the deli, and cut into lardons)
- 4 large eggs (locally raised and cage-free if possible)
- 1 Tbsp. garlic (finely chopped)
- 1 cup Pecorino Romano cheese (freshly grated)
- 2 Tbsp. extra-virgin olive oil
- 2 Tbsp. fresh parsley (finely minced)
- black ground pepper (Freshly)
- parmigiana-reggiano (Freshly grated, to pass at the table)
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