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The Silver Spoon, Phaidon Press

Serves 4

• 2 tablespoons butter
• generous 1/2 cup pancetta, diced
• 1 garlic clove
• 12 ounces spaghetti
• 2 eggs, beaten
• 1/2 cup Parmesan cheese, freshly grated
• 1/2 cup romano cheese, freshly grated
• salt and pepper

Melt the butter in a pan, add the pancetta and garlic and cook until the garlic turns brown.

Remove and discard the garlic.

Meanwhile cook the spaghetti in a large pan of salted, boiling water until al dente, then drain and add to the pancetta.

Remove the pan from the heat, pour in the eggs, add half the Parmesan and half the romano and season with pepper.

Mix well so that the egg coats the pasta.

Add the remaining cheese, mix again and serve.



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