Spaghetti Alla Carbonara

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In Jennie's Kitchen
Nutrition per serving    (USDA % daily values)
CAL
871
FAT
125%
CHOL
132%
SOD
71%

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Ingredients for 4 servings

2 tablespoons extra virgin olive oil

1/2 teaspoon kosher or fine sea salt

2 large cloves garlic, lightly crushed

Freshly ground black pepper

1/2 cup (55 g) freshly grated Parmagianno-Reggiano cheese

1/2 cup (55 g) freshly grated Pecorino-Romano cheese

4 to 5 ounces (115 to 140 g) guanciale or pancetta, cut into strips

1/3 cup (75 ml) dry white wine

2 tablespoons finely chopped fresh flat-leaf parsley

4 large eggs, lightly beaten

2 tablespoons heavy/double cream

1 pound (455 g) uncooked dry spaghetti

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