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penne rigate - 1 pound (500 g)
eggs - 4 large
heavy cream - 1/2 cup
parmesan cheese - 1 cup, finely grated, separated
salt - to taste
butter - 1 tbsp
olive oil - 1 tbsp
bacon - 1/2 pound, thick cut or pancetta, cut into pieces
basil - a small handfull, shredded
black pepper - to taste, freshly cracked
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