Cook The Book: Spaghetti Alla Carbonara

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Serious Eats
Nutrition per serving    (USDA % daily values)
CAL
733
FAT
120%
CHOL
218%
SOD
53%

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Ingredients for 4 servings

1 pound spaghetti

6 ounces (about 3 slices) pancetta (or guanciale), diced

1 tablespoon extra virgin olive oil

6 fresh eggs, beaten

2 ounces Parmigiano-Reggiano, or more to taste

Coarse sea salt to taste

Freshly ground Tellicherry black pepper to taste

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