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Cook the Book: Spaghetti alla Carbonara

Serious Eats
  • minutes
  • Serves 4 to 8

INGREDIENTS

6 oz

Pancetta

6

Eggs, fresh

1 lb

Spaghetti

1

Sea salt, Coarse

1

Tellicherry black pepper, Freshly ground

1 tbsp

Olive oil, extra virgin

2 oz

Parmigiano-reggiano