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1 1/2 cups 1/4-inch diced pancetta
5 organic large eggs
1/2 cup grated Parmigiano-Reggiano
1/2 teaspoon fresh cracked black pepper
1/8 teaspoon cayenne pepper
1 pound bucatini
1 cup frozen peas
1 tablespoon kosher salt
1 tablespoon chopped Italian parsley, for garnish
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