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Proper spaghetti carbonara

18 OCTOBER 2013

250g bronze die Spaghetti
3 happy eggs
150g dry cured bacon or pancetta
100g parmesan cheese


1) Boil spaghetti until al dente
2) While it’s boiling, lightly cook the bacon in light olive oil or rapeseed oil 3) Finely grate the parmesan cheese
4) Drain the spaghetti, add it to the pan of bacon and gently mix together over a low heat
5) Crack the eggs into the spaghetti and mix
6) Add most of the parmesan cheese in and mix again
7) Serve and sprinkle with the remaining parmesan cheese

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