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Try half pecorino cheese instead of all parmesan.
Add 1/4 cup of cream
4 eggs
1 pound dry spaghetti or bucatini
2 tablespoons extra-virgin olive oil
4 ounces pancetta or slab bacon, cubed or sliced into small strips
1 shallot diced
4 garlic cloves, finely chopped
1/2 cup of peas
4 large eggs
1/2 cup freshly grated Parmigiano-Reggiano, plus more for serving
1/2 cup grated pecorino
1/2 cup of heavy cream
Freshly ground black pepper
1 handful fresh flat-leaf parsley, chopped
Read more at: http://www.foodnetwork.com/recipes/tyler-florence/...
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