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“A Roman dish made with Pecorino Romano, pancetta, and eggs.”
READY IN:
22mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large skillet, heat olive oil and butter; add in pancetta; stir/saute until golden.
  2. Transfer pancetta using a slotted spoon to paper towel lined plate to drain.
  3. Cook pasta in boiling salted water until al dente, about 10 minutes; drain.
  4. Meanwhile, beat the eggs, ¼ cup cheese, and pepper in a large serving bowl; add hot pasta; toss; **note-the pasta should be added immediately after draining; the heat from the pasta will cook the eggs enough to prevent disease.
  5. Sprinkle the pancetta on top along with the remaining cheese.

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